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I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain.
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This creamy and cheesy casserole is packed with peas, cauliflower, green beans, onion, carrot, and garlic.
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This fresh tabbouleh, made with bulgur, tomatoes, mint, and cucumbers has a refreshingly light dressing, perfect for warm summer nights.
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Get Pork Tenderloin Steaks with Wilted Cabbage and Apples Recipe from Food Network
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Celery, carrots, and bell peppers add plenty of crunch and color to this tasty potato salad.
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Chopped green bell peppers and tomatoes are added to browned ground beef, the mixture is mounded on a split loaf of bread, topped with Cheddar cheese, and heated in the oven until the cheese melts.
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These vegetarian Sloppy Joes are loaded with flavor and ready to serve in no time.
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'Tuna mac' gets a tasty makeover with chopped olives, artichoke hearts, and lots of Cheddar cheese in this light, easy version of the any-night classic.
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A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.
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Get Italian Lentil Salad Recipe from Food Network
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Black beans, corn, lettuce, avocado, and tortilla chips are layered and topped with salsa-ranch dressing in this Mexican-inspired layer salad.
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This traditional three bean salad tosses green beans, wax beans, and kidney beans together with a warm vinaigrette dressing and is marinated overnight for maximum flavor.