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Antelope meat, potatoes, corn, and bell peppers simmer with elbow macaroni to make this tasty and easy main dish.
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Rotini pasta and vegetables are tossed with ranch dressing in this cold pasta primavera salad that is perfect for picnics and potlucks.
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Tri-colored rotini pasta is tossed with corn, black beans, Mexican cheese, and red bell peppers for a colorful and tasty pasta salad perfect for picnics.
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Vodka is infused with sweet, ripe honeydew melon. Add some to your favorite pina colada for a delicious flavor!
cooking.nytimes.com
This recipe is by David Tanis and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Huevos a la Mexicana are Mexican style scrambled eggs, cooked in a sauce of tomatoes, onions, and jalapeño. Like huevos rancheros, but scrambled. EASY and so good!
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This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.
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A gently spiced marinade sets the stage for skewered chicken and mushrooms garnished with diced tomato and green onion. Sure to be a summertime favorite, hot off the grill.
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Potatoes and celery are dressed with a vinegar and oil dressing and served with sour cream and sliced dill pickles.
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Seattle's food scene is bursting with Asian cuisine, which inspired these oh-so-savory turkey lettuce wraps. Try them tonight.
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This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
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Bulgogi, traditional Korean barbeque beef, is made with thinly sliced beef in a soy sauce and onion marinade. Easy to prepare and very easy to eat!