Search Results (21,203 found)
www.allrecipes.com
This is a simple and filling recipe. The cool and spicy avocado topping is a pleasant contrast to the hot sweet yams.
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Like a little pineapple and orange flavor in your chicken salad, try this recipe, which also features bell pepper, mushroom, and olives.
www.chowhound.com
A strong rum and ginger beer cocktail with a dash of Cholula Hot Sauce.
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Bake up a dozen tasty meat- and veggie- filled pastries with this wonderful recipe. The pastry has lard which makes it flaky and easy to handle. And the filling is the perfect balance of meat and vegetables. Bake them in pie shells or on cookie sheets. Either way, they 're fantastic.
www.simplyrecipes.com
Savory grits with extra corn and green onion greens, Parmesan cheese, and parsley.
www.delish.com
This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. Recipe By: Grace Parisi Servi
www.foodnetwork.com
Get Seafood Gumbo Recipe from Food Network
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Fusilli pasta is tossed with sauteed tomatoes, kale, and zucchini and a creamy rosemary-infused dressing. Serve topped with almonds and Parmesan cheese.
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Marinated artichokes, tomatoes, and capers make a quick and easy sauce for fresh shrimp. Served with whole-wheat pasta and tangy goat cheese, this pasta dish is a deliciously light dinner.
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Get Chicken Cacciatore Subs Recipe from Food Network
cooking.nytimes.com
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
www.chowhound.com
This recipe with creamy Greek yogurt mixed with spicy chiles, chopped cilantro, and lime juice makes a healthy, tasty dip.