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This orzo salad includes artichoke hearts, tomatoes, olives, and Parmesan cheese tossed in a simple balsamic dressing for a nice lunch or dinner side dish.
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No need to head to the local coffee shop for your next chai tea latte – we've got the perfect solution with our homemade, sweet & spicy Honey Chai Tea Latte.
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Pan-fried zucchini and chicken breasts are tossed with olives, artichoke hearts, and Parmesan cheese for a Mediterranean-inspired salad.
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Potatoes and carrots are arranged around meaty chicken thighs stuffed with a savory, cheesy filling in this elegant but easy one-pan dinner.
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This potato salad, filled with green and black olives, chopped pickles, and hard-cooked eggs, makes enough for 30 to 40 people (but the recipe also includes directions for a smaller batch)!
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Because canned pineapple is harvested and packed at its peak of ripeness, its nutrients are locked in, making the can one of the best ways to deliver the fruit from its source to your family table.
cooking.nytimes.com
This recipe is by Maura Egan and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I usually keep frozen burritos stocked in my freezer just for this recipe. It's so quick and easy, and tastes delicious. Can be served with tortilla chips and a salad. Or double the sauce, and serve over rice.
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Get Tuna and Vegetable Salad Recipe from Food Network
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Take your taste buds on a wild joyride to old Mexico with this hot, creamy dip. Spinach, salsa and Monterey Jack cheese are blended in a harmonious flamenco of flavors that's great with tortilla chips.
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Crescent roll dough triangles is topped with cheese, mushrooms, and pepperoni in these cute witch hat dippers that are great for Halloween parties.