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This is a great appetizer for Christmas parties. The Mexican-inspired layers look great and taste even better. Serve it with tortilla chips.
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In Chicken Marbella, as this dish is commonly known, chicken marinates in a sauce of prunes, green olives, garlic, olive oil, and seasonings. It is well worth the time it takes to make, as this marvelous Mediterranean fare is a perfect party dish, and keeps and reheats well.
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Grilling the corn before tossing with this salad adds a smoky flavor that's hard to beat. Fresh jalapeno and cilantro gives it a Texas-style flair.
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Get Quinoa Pilaf Recipe from Food Network
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Jonathon Sawyer likes serving grilled meat, like these rib eye steaks, with a tangy sauce that he makes by simmering red onions and jalapeños with water and vinegar, then pureeing them until silky.
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Orange, yellow, and red peppers are tossed with an olive oil and vinegar dressing and tricolor pasta.
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This recipe is by Nancy Harmon Jenkins and takes 4 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Creamy Greek Orzo Salad with Crispy Chickpeas Recipe from Food Network
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After trying several chickpea-based light recipes and being not completely satisfied, I decided to create my own. This recipe incorporates many of my favorite...
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My mom's Seven Layer Dip is a big hit at all small gatherings! Refried beans are layered with guacamole, seasoned sour cream, veggies and cheese. It's perfect for dipping tortilla chips! The dip traditionally takes less time to disappear into bellies than it does to prepare.