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Confetti spaghetti pasta salad has plenty of diced veggies, crabmeat, and tuna for a hearty summer salad.
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Spanish tapas are tasty small plates that when combined can create a light supper, or serve as a great appetizer. Huevos Endiablados are deviled eggs filled with a savory combination of tuna, onion, mayonnaise, and Dijon mustard.
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This may have some strange ingredients, but it is the only kind of macaroni salad I will eat! It started as a fourth grade experiment on trying to incorporate all five food groups into a simple, tasty recipe.
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Get Poisson Cru with Coconut Milk and Lime Recipe from Food Network
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This pasta salad is made with three kinds of seafood: crab, shrimp, and tuna.
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These red-skinned mashed potatoes are just the creamiest. They are always a hit with company. Just a warning: they are addictive!
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Chef John's grilled flank steak uses a fantastic Dijon mustard rub with pimenton (smoked paprika) and sherry vinegar to give the steak a delicious flavor.
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Delicious lime-cilantro marinated ahi, grilled and glazed with a mouthwatering honey glaze.
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Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese.
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Get Slow-Cooker Ropa Vieja Recipe from Food Network
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While messing around one night trying to figure out a new recipe my husband created this and everyone loved it!
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.