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This one is not for the kids! Super spicy and perfect for those hot summer days when you want something besides potato salad to take to the neighborhood BBQ.
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This recipe came from my step-mom in Dallas, Texas. They like it hot so they put in a few extra jalapenos.
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Try this recipe as a tasty spring/summer side dish, or as an impressive base for grilled chicken, fish, or shrimp.
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Made with smoked chicken breast, this delicious salad stands out from the crowd. It's filled with crunchy celery, slivered almonds, fresh basil, and juicy grapes.
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This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.
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These chicken Caesar spring rolls, with their delicate spring roll wrappers, fresh romaine lettuce, and strips of bell pepper, are a great alternative to traditional wraps.
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Get Bruschetta with Peppers and Gorgonzola Recipe from Food Network
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Use leftover ham to make a quick ham salad with celery, onion, mayonnaise, and rosemary to serve atop a bed of lettuce.
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Zippy pickled Brussels sprouts are a great accompaniment to any meal.
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This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.
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This garlic and basil spread gives ordinary sandwiches a kick.
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Chris Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985 He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire This is an adaptation of his recipe for barbecue sauce meant to be served with his pulled pork.