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Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
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This vegan Spanish rice recipe is quick and easy, combining hearty brown rice and the perfect amount of spice for a 1-pot weeknight dinner.
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Canned luncheon meat is blended with processed cheese sauce and pimiento and spread on bread for island-style cold sandwiches that are great for tea parties or kids' meals.
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Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.
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This orzo and brown rice basmati pilaf with chicken broth, pattypan squash, red bell pepper, fresh thyme, and Parmesan cheese makes a delicious anytime side dish.
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Kick off your party with Chef John's shareable spin on the Philly cheese steak--a gooey, cheesy party dip filled with colorful peppers and juicy browned steak.
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.
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This green salad uses fresh avocado slices, white onion, red onion, and bacon bits.
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Habanero chili peppers heat up this sensational barbecue sauce for a dynamite chicken wing dish.