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This is a great sandwich for the Fourth of July when you have a few friends over and you can watch their eyes pop out!
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An electric pressure cooker speeds up the cooking time on this weeknight chicken dish served with a mildly spiced salsa lime sauce and rice.
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A grilled pizza-flavored panini with ham and salami is a creative way to jazz up the boring sandwich and predictable pizza.
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At Butcher and Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, but incredibly tasty vegetarian sandwich, called a sabich, with vegetables, hummus, house-baked pita, and herbs from a garden right behind the restaura
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Leftover cooked pork gets a Mexican-style makeover when mixed with chilies and enchilada sauce, wrapped in tortillas, and topped with melted cheese.
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A fresh spring salad of mixed greens tossed with chopped tomatoes over a bed of avocado. A fresh lemon vinaigrette and darling daisy garnish finish off this salad with flair.
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Kidney and pinto beans are added to a mixture of ground beef, onions, and green peppers cooked with packets of taco seasoning and ranch dressing in this tomato-based soup.
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Get Foolish Guacamole Recipe from Food Network
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Get Lettuce Wedges With Blue Cheese Dressing Recipe from Food Network
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This layered casserole with ground beef, black olives, sour cream, ricotta cheese and green chiles is baked, then garnished with whole tortilla chips.
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This is quick and delicious! Eat the cauliflower with plenty of naan or rice; it's especially delicious with a side of plain yogurt!
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This recipe is by Molly O'Neill and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.