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Give potato salad a modern update by combining white potatoes and sweet potatoes in a light mayo-sour cream dressing sparked with curry powder, lemon juice, and cilantro.
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Get Cabanal Breakfast Burrito Recipe from Food Network
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This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal Serve it atop lettuce leaves as a salad, or serve over rice Alternately, use it as a sauce with fish, chicken or fajitas.
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Guacamole is even better with the addition of sweet Dungeness crab.
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A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice.
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Tempeh is topped with Buffalo sauce, blue cheese, and celery in these pita pocket sliders that will delight vegetarians at your next party.
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This shrimp ceviche is prepared Sinaloa-Style with serrano and jalapeno chile peppers, tomatoes, red onion, and plenty of fresh lime juice.
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A traditional German dumpling or noodle, spaetzle is boiled in water or broth then pan fried in butter and served as a side dish.
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This satisfying beef stew takes hardly any time to prep in the morning—and is ready to eat by the time you get home from work.
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Get Grilled Chicken Thighs with Israeli Couscous Salad Recipe from Food Network
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This recipe is by Enid Nemy and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Veal Osso Buco Recipe from Food Network