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This is an authentic recipe for Mexican green tamales (tamales verdes) that are stuffed with shredded chicken and a spicy tomatillo sauce.
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This is a lighter version of pasta carbonara. For people who want the flavor but not the bacon, smoked salmon is the perfect substitute!
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This dish includes both long grain and wild rice with vegetables like carrots and peas and the sweet and savory flavors of raisins and cashews.
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This Mediterranean-inspired salad combines brown rice with red bell peppers, raisins, olives, and feta cheese. It is tossed with a simple balsamic vinaigrette for a lunch or dinner salad.
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Macaroni potato salad is a Hawaiian plate lunch favorite. Two scoops potato mac for me!
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If your family likes green beans, cheese, and potatoes, they will love this!
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Get Green Pea Soup Recipe from Food Network
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Green bell peppers stuffed with ground beef, onion and rice, and then baked and topped with spaghetti sauce.
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Save space in your oven by making this Thanksgiving staple in the microwave.
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Fresh snap peas are delicious raw.
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Get Quinoa With Shiitakes and Snow Peas Recipe from Food Network