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Chili, tomato, lettuce, and Cheddar cheese are piled on top of bannocks, Native American fry breads, to make quick and easy Indian tacos.
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This basic ceviche recipe includes white fish 'cooked' in lime juice and tossed with cilantro, green onion, and tomato for a refreshing first course.
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Make a stuffed calzone with a flavor somewhere between pizza and Buffalo chicken right in your slow cooker.
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Chinese style pork driblets are glazed in a sweet and spicy sauce that tastes great on chicken and wings too.
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Try Chef John's recipe for braised short ribs with porcini and tomatoes for a triumph of flavor and taste!
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Cabbage, carrots, celery, sweet onion, and just the right amount of ketchup (yes, ketchup) make this lovely vegetable soup. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
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If you want to spice up that tomato juice, just use this recipe.
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Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread.
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Hearty kale makes a delicious green salad with sunflower seeds and dried cranberries.
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This is not only an excellent side dish but it makes a flavorful topping for chicken and other proteins.
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Serve this yummy, zingy dip with crackers or bread at your next party. An exciting basil, Parmesan cheese and sun-dried tomato paste mixture is spread inside creamy cheese layers. It's best when chilled overnight before serving.
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Get Quinoa Tabbouleh Recipe from Food Network