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Preheat oven to 400°F. In a large, heavy skillet, heat oil for 30 seconds.  Add onion, salt, and pepper. Cook over medium heat for 10 to 12 minutes  or until

Spring Peas with Eggs and Ham

olive oil

onion, diced (about 1½ cup)

salt

tsp black pepper

garlic,

pine nuts

green peas (fresh

water

basil leaves

red bell peppers,

serrano ham

eggs

Parmesan cheese

Slice eggs in half lengthwise; put yolks in a bowl and whites on a plate. Mash yolks with mayonnaise, pesto, ½ tsp salt, and pepper. Spoon or pipe yolk mixture

Pesto Crunch Deviled Eggs

mayonnaise

¼ cup plus 1 Tbsp prepared pesto

tsp kosher salt, divided

tsp pepper

Tbsp butter

panko (Japanese bread crumbs)

parsley

oregano

Whisk together mayonnaise, lime zest and juice, celery salt, cumin seeds, sugar, and dill in a large bowl and season with salt and pepper. Add cabbage, carrot,

Delicious Coleslaw Recipe with Creamy Cumin-Lime-Dill Vinaigrette by Bobby Flay

lime

lime juice

tsp celery salt

½ tsp cumin seeds, toasted

Tbsp sugar

dill

salt and black pepper

cabbage,

carrot,

red bell pepper, julienned

yellow bell pepper, julienned

onion,

Preheat oven to 375°F. In a bowl, pour hot cider over raisins to plump. Let sit 5 minutes. Drain. Unfurl cinnamon rolls. Place two strips next to each other,

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Spring Peas with Eggs and Ham

Pesto Crunch Deviled Eggs

Delicious Coleslaw Recipe with Crea...

Celebrate Mardi Gras With Easy Mini...

Top 4 dash magazine recipes from across the web

The most viewed dash magazine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spring Peas with Eggs and Ham

Pesto Crunch Deviled Eggs

Delicious Coleslaw Recipe with Crea...

Celebrate Mardi Gras With Easy Mini...

The most viewed dash magazine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine