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Salisbury steak made with ground turkey and cream of mushroom soup is a different twist on the traditional recipe reminiscent of school lunch days.
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Tender chicken thighs are baked with red cabbage, bacon, and apple in a sweet and sour sauce for a German-inspired main dish just right for Oktoberfest.
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A summertime salsa livens up spicy, grilled pork chops with sweet-tangy flavors from nectarines and tomatoes sparked by onions, cilantro, chile pepper flakes, and lime juice.
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This recipe is by Trish Hall and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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With added carrots and green beans, and using non-fat milk, this healthier version of ham and potato soup turns out great every time.
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Fried falafel rounds are tossed with fresh vegetables and a cool, zesty dressing blend in this fantastic summer salad.
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Serve these beef and mushroom stuffed peppers with salad and breadsticks for a hearty and delicious meal. If you don't like the rice in regular stuffed peppers you will love this one!
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Easy enough for a beginner and fast enough for a weeknight dinner, these stuffed mushrooms offer a full mushroom flavour with a hint of garlic. Instead of a slow...
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Fresh gazpacho is an easy way to load up on vegetables on a hot summer day. Chill in refrigerator before serving for best results.
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Translucent onion slices are added to cooked barley along with plump apricots, almonds and parsley. Then a yogurt and honey dressing, infused with cinnamon, turmeric, nutmeg and lemon juice, is swirled into this yummy salad.
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Crispy egg rolls are filled with a spicy South-of-the-Border seasoned ground beef and cheese mixture, then wok fried to crisp the wrappers. A vegetarian version of ground beef can also be used in the filling.
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This delicious pasta salad is always a big hit at parties and it's so easy to make. Everyone is always asking me for the recipe. Try it for yourself with the pasta of your choice.