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This taco salad, loaded with tons of vegetables and lean ground beef, is topped with a tasty dressing made with tomatillo salsa and lime juice--it takes about 30 minutes to make!
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Get Grilled Steak with Greek Corn Salad Recipe from Food Network
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Spinach and crumbled tofu, combined with a delicious blend of sauteed onions and garlic, ricotta and Parmesan cheeses, egg whites, pepper and parsley, are layered with lasagna noodles and tomato sauce for a refreshing, baked casserole.
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This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal.
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Get Grilled Mongolian Veal Chops Recipe from Food Network
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Brown chicken breasts in butter on the stove before roasting them in the oven.
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A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!
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A light and lean turkey breast is seasoned with north African-inspired spices and slowly cooked for hours in a slow cooker with acorn squash, onions, and carrots. Try it with potatoes instead of squash, if you prefer.
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In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.
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Chicken gumbo is a marvelous dish. Take your taste buds on an adventure with this recipe. It is one of my favorites and can be made using ingredients available...
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Cristina Ferrare recommends crushing one or two tortilla chips over this chili for a little crunch and washing it down with an ice-cold beer. Use organic ingredients if available.
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A pasta salad with Greek-inspired flavors is bright and colorful, thanks to colored rotini pasta, black olives, red tomatoes, and green cucumber. A fresh vinaigrette dressing and feta cheese add their finishing touches.