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Red and green Chilean grapes, freshly chopped parsley and toasted pecans are just a few of the ingredients that make this wild rice stuffing stand out from the...
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Use your summer crop of rhubarb to make this delicious wild rice rhubarb pilaf with almonds and golden raisins.
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This is a slow cooker version of a classic dish from the Philippines using chicken thighs, bok choy, apple cider vinegar, onion, and garlic.
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This simple and easy version of shrimp served over buttery cheese grits is ready in just a few minutes and will be a breakfast or brunch dish to remember. Cayenne pepper adds a Cajun-inspired hint of spice.
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This one-skillet side dish is wonderfully spicy and cheesy. Serve it with your favorite Mexican dish.
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This mouth watering banana cake is a favorite with kids. With its chocolate-nut topping, it's a nice alternative to banana bread.
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My mother has been making this every summer since I was a child. It keeps well in the fridge and is an ideal accompaniment to hamburgers, hotdogs, ribs...anything BBQ.
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This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
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There's nothing complicated about this chicken and rice casserole. It is easy and delicious! A perfect dish for a busy week night in Autumn.
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Fresh green beans, blanched and toss with a balsamic vinaigrette, red onions, basil, and Parmesan.
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This is a very crunchy, very satisfying coleslaw with ramen noodles, cabbage, toasted almonds and sesame seeds. The dressing is vinegar and oil with lots of herbs and a tad of sugar.
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The perfect autumn soup, this hearty dish with a chicken broth base combines baked butternut squash, spicy turkey sausage, white rice, corn, and a dash of heavy cream, if desired.