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Corn, zucchini, onions, pimentos, and green chiles are coated with a zesty oil and vinegar dressing. This chilled salad is great for cookouts!
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Turnips are simmered in a spicy tomato-based sauce with Indian spices then coarsely mashed in this easy vegetarian and vegan side dish.
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A refreshing accompaniment to grilled meats, this herbaceous salad is reminiscent of Middle Eastern tabbouleh.
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This savory pancake filled with cabbage, bacon, sausage, and shrimp is a well-known Japanese dish, okonomiyaki, that's easy to customize.
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Get Fajita Butterfly Shrimp with Cilantro Rice Recipe from Food Network
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This special baked chicken features a cumin-laced stuffing of rice, chili peppers and cheese.
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Green apples add their sweet, fresh taste to an easy slaw made with sugar substitute and sour cream.
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Spicy roasted green chile and melted asadero and Monterey Jack cheese make a creamy queso that can be eaten with tostadas or warm corn tortillas.
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Halloween partygoers will get a treat from this truly delicious cheese ball with a spooky look.
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Simple and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.
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This recipe is by Dena Kleiman and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.