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Wisconsin is famous for deluxe bloody mary cocktails with plenty of spicy, sweet, and savory ingredients. This makes enough mix for a very busy bar. Add vodka to taste.
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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
www.chowhound.com
Beer is good cold, but why not frozen with some cold soup? Makes for a perfect summer stunner!
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cooked sprouted green lentils bring extra flavor and texture to this spicy guacamole with jalapeno peppers and fresh lime juice.
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Wonderful change to a plain old quesadilla. Sweet, salty and barbecued! Use any type of firm red apple. Additional options: add barbecued chicken or chopped jalapeno peppers. Serve warm with sour cream, salsa, guacamole or all three.
www.delish.com
This easy appetizer base is creamy, delicious, and super versatile. Try it with any of the suggested topping combinations below, or create your own!
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A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.
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Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.
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A cheesy, spicy hot sausage and salsa dip stays warm in the slow cooker. It's perfect for watching the game on a cold day.