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Chili with quinoa, plenty of beans, and tomatoes is a hearty, vegan version of chili that will please the whole family.
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Oysters on the half shell are topped with a butter and herb puree and baked, creating one of America's iconic dishes served at Antoine's in New Orleans.
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Canned cactus is a unique addition to this beef and black bean chili made in a slow cooker and full of savory Southwestern flavors.
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Fruit salad gets a new twist with the addition of Rosa Marina, also known as orzo, pasta in this creamy fruit salad.
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Grilling the corn before tossing with this salad adds a smoky flavor that's hard to beat. Fresh jalapeno and cilantro gives it a Texas-style flair.
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Get Gina's Orzo Salad Recipe from Food Network
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A simple salad with smoky bacon and a perfectly poached egg is served with a delicious homemade dressing made in the style of Lyon, France.
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Freshly toasted bread cubes, turkey sausage, chopped apples and dried cranberry combine to create a tasty fruited stuffing for a 10-pound turkey.
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These soft and chewy oatmeal cookie pies with a creamy cinnamon marshmallow filling are sure to be a favorite treat in any lunch box!
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Cooked rice noodles are mixed with carrots, cucumbers, mint, and napa cabbage. A sauce made with cilantro, jalapeno peppers, lime juice, fish sauce, and sugar is spooned on top.
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Mushrooms, tofu, and chile-garlic sauce scrambled with fluffy eggs.