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A quick and colorful one-pot meal with bits of onion, green, and red bell peppers cooked with ground beef and rice.
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This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.
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This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.
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Feed your hungry gang this quick and easy, ever-so cheesy green chile enchilada casserole, a supremely satisfying one-pan vegetarian dinner.
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Cashews, Swiss cheese, and leaf lettuce are tossed in a homemade poppy seed dressing for a crowd-pleaser of a salad.
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Blue cheese and bacon shine in these delightful potato pancakes with a crispy crust that you can serve as a side dish or hot appetizer.
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The flavors of both tomatoes and mushrooms keep blending together in this dish, so it is great the day you make it and even better the following day.
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Better-for-you turkey sausage and vegetables get a big flavor boost from a slightly spicy Southwestern marinade.
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This is a delicious, zesty slaw packed with crunch and flavor. It needs to be chilled at least 1 hour before serving.
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This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!
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Enjoy the bright, fresh flavors of tomato and basil in this quick and easy dish. Toss hot pasta with sauteed garlic and scallions; add chopped tomatoes, mozzarella, Parmesan, basil and olives.
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Red bell pepper, scallion, and carrot are sautéed briefly, then mixed with cream cheese to form a bright, speckled sauce that bakes right on the chicken simple and delicious.