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A plate of red and yellow bell peppers tossed with a tangy dressing pleases both the eye and the palate. You can use peppers of only one color, if you prefer, or include an orange and a green bell pepper for a truly spectacular effect.
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Elegant. Garnish with a slice of lemon and a mint leaf.
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Okra, shrimp, and a variety of sauteed vegetables are used to create a thick stew, even without the dark roux found in traditional gumbo recipes.
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This chicken in this recipe is keeping some pretty fine company. Lots of color - green pepper and pimento. Lots of crunch - potato chips and almonds. And then there 's the cheese and creamy mayonnaise. Serves twelve.
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You can use the first two steps as a basic recipe for cooking a turkey breast half; the cooked meat can be sliced and served as is.
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Start a new holiday tradition by making this scrambled egg breakfast casserole on Christmas morning.
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This is a great vegetarian recipe that can be served for any meal. It's one of my dad's favorites!
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Get CHICKEN VESUVIO Recipe from Food Network
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A quick, delicious, and light-tasting sauce with a zesty lemon flavor dresses pasta nicely and can handle the addition of meat and vegetables, if you like.
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A tangy sauce brushed on while they broil makes these chops a family favorite. Cook them until they're just done and you probably won't have to bother with putting away leftovers.
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Rich salmon, roasted and flaked into a creamy, honey-mustard sauce is an ideal counterpoint to toothsome ziti here.
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Quick, colorful and oh so tasty, this pasta salad gets its distinctive flavor from ready-made Asian-style salad dressing. Lightly blanched broccoli and snow peas along with red pepper and red onions add to the fun.