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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.
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Grilled portobello mushrooms are filled with mashed cannellini beans and harissa sauce in this vegetarian appetizer with bold flavors.
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Everyone will love this cold salad made with brown rice, dried cranberries, and balsamic vinaigrette.
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Cajun spices and blue cheese crumbles jazz up this recipe.
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In a cream cheese/Cheddar-Jack base, pickled jalapenos, green olives, and chopped red onions make a delicious topping for Snack Factory® Pretzel Crisps®.
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Recipe By: Marcia Kiesel Servings: 12 servings plus leftovers
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Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.
cooking.nytimes.com
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.