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A different version of the commonly seen appetizer of scallops wrapped in bacon. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increasing the portion for each person.
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A zesty and impressive garbanzo bean side dish baked with pistachios, cumin, and thyme. Goes great with just about any meat.
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Red pepper flakes give these tasty turkey sandwiches a little zip.
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This mild salsa is made with fresh tomatoes, garlic, bell pepper, and serrano and jalapeno chile peppers, and can be made more spicy by using more serrano peppers.
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Black beans, avocado, corn, and roma tomatoes make the base of this salsa with a healthy dose of lime juice.
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Enjoy this crunchy variation of coleslaw with green pepper and celery in a tangy-sweet cider vinegar dressing made with a sugar substitute.
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Zesty crab salad sandwich in sourdough bread, grilled on a panini press.
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This light dish features tender wine-marinated grilled chicken paired with arugula and tomato salad. It's tossed with a simple lemon vinaigrette.
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Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
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Get Mexican Black Bean Chili Recipe from Food Network
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Sauteed onions and mushrooms flavor this ground chuck meatloaf, which is layered with whole raw mushrooms before baking. These add a lot of juice to the loaf.
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This Mexican-inspired meatloaf is flavored with hot and spicy cheese crackers and topped with Cheddar cheese and chunky salsa.