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To make these marvelous margaritas, blend frozen limeade and golden tequila with triple sec and lime juice. Careful, these pack a wallop.
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Black-eyed peas inspired this fast and flavorful salsa that mixes pimentos, mushrooms, celery, onion, and pickled jalapeno peppers. Serve it with tortilla chips or pita crisps to make a zesty appetizer.
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Get Cherry-Lime Rickey Recipe from Food Network
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No-cook banana pudding made with instant vanilla pudding mix, condensed milk and whipped topping.
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Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.
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A lightly fried slice of eggplant replaces the dough in this versatile pizza.
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The three components of this salad can be readied ahead of time and later mixed together for a healthful lunch. For the freshest tasting salad, open the can of tuna right before serving.
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Get Tahini Tuna Salad Recipe from Food Network
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Swiss cheese makes this chicken and stuffing a real taste treat.
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Maple and chipotle offer a sweet-spicy-smoky twist to hot wings.
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A totally unique salsa that's great with tortilla chips, and keeps for several days. This salsa tastes even better the second day!