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Avocado, combined with lemon juice and olive oil, is piled on tomato slices and a bed of mesclun greens.
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This recipe is by Suzanne Hamlin and takes 0.67 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: eggs, water, salt, vegetable oil, cheese
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A hot and sassy marinade makes this grilled salmon even more delicious.
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Get Chicken Milanese Recipe from Food Network
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I chose to go with a messy "action" photo of this crumble to demonstrate just how much my husband liked it! He came home from work and devoured the section you...
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Tri-colored cupcakes have a layer of chocolate brownie on the bottom, a pink strawberry middle, and vanilla frosting on top.
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These potato- and porcini mushroom-stuffed Ukrainian dumplings are like large ravioli. Serve them with butter and fresh herbs, fried onions, pork cracklings, or sour cream with dill.
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Get B.E.D. of Scallops and Nori " egg roll" with Champagne Cavier Sauce Recipe from Food Network
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Simple pizza-flavored appetizers, inspired by the ones you can get at Italian bakeries and markets in Rhode Island, have optional pepperoni. It's best made with bulk pizza dough rather than a premade refrigerated crust.
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Chef John's recipe for sandy beans calls for sauteeing white beans with a crunchy, cheese bread crumb mixture.
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A savory vegetable loaf is stuffed with eggplant, zucchini, green pepper, and Swiss cheese. Serve cooled and sliced for a light lunch or at your next picnic.
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Thinly sliced beef is marinated in an Asian inspired lime-sesame sauce, cooked, then wrapped in tortillas with red leaf lettuce.