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Stuffed zucchini are filled with a light crabmeat and crumb stuffing flavored with white wine to take this garden vegetable to an elegant new level.
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This tangy and delicious cold salad it based on carrot, onion, and green bell pepper tossed in a dressing made with condensed tomato soup.
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Corn, black beans, and black-eyed peas are marinated in a simple vinaigrette dressing for a refreshing corn salsa or salad.
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A white wine marinade adds a slightly fruity touch to chicken and vegetables seared in teriyaki sauce.
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Served in hoagie rolls, these steak and cheese melts--made from start to finish in the air fryer--combine perfectly cooked steak and veggies with melty cheese.
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Ground beef and sausage are the main ingredients of this spicy sandwich filling. The heat level can be upped even further by adding hot pepper sauce.
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For a decidedly different luncheon entree, fill tender yellow squash with a colorful egg salad loaded with celery, red bell pepper, green olives, cheddar cheese, fresh basil, dill, mayonnaise, cayenne pepper and seasoned salt.
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Sausage and shrimp gumbo is a nice twist on the classic Cajun stew traditionally served over rice and is perfect for cold evening meals.
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Tender cheesy grits are served with cooked shrimp and bacon in a Carolina brunch classic.
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This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.
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Fried falafel rounds are tossed with fresh vegetables and a cool, zesty dressing blend in this fantastic summer salad.
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Zucchini noodles, or zoodles, are cooked in a tasty marinara sauce filled with ground turkey breast, green bell pepper, and baby spinach.