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Coleslaw with Southwestern twist! Tangy with lime juice, cayenne and cumin, and bursting with crunchy bits of carrot, green onion and radish.
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"This recipe is a very traditional one, and this is a common ingredient combination," says Münferit's chef, Ferit Sarper.
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These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board's Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.
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Whoever invented crescent rolls, should get a medal. In this recipe they make a dandy crust, filled to the brim with a fabulous cheese, mushroom, half and half egg mixture. And a package of herb and lemon soup mix.
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Three portions of banana citrus slush are frozen, and then served with ginger ale.
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This quick and delicious appetizer is perfect for all occasions. Creamy, zesty and filled with tasty little shrimp, it's particularly good served with buttery round crackers.
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This gluten-free and grain-free banana bread gets an extra boost of protein and fiber thanks to the secret ingredient of chickpeas.
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Pasta is pasta, but the spicy peanut sauce is a knock out. Natural peanut butter is dolled up with soy sauce, crushed red pepper, veggie broth and garlic. Add a bit of scallion, bell pepper and cilantro - and toss.
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Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!
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A healthier version of a favorite breakfast treat! Bananas and strawberries lend a natural sweetness to these delicious and moist muffins.
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This whole banana pie is a hit in Brazil, mainly in the city of Rio de Janeiro. Almost all the ingredients are natural, except for the margarine. It is also made with whole grains. It supplies a lot of energy and the bananas give an extra dose of potassium. That is why this pie is consumed by athletes and people who practice sports in general. Besides, it is simply delicious!