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All the fixings for margaritas are mixed into a refreshing frozen cream pie in a salty pretzel crust.
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Sliced green chiles serve as the base of this quick, crustless quiche that easily adapts to any of your favorite cheeses and vegetables.
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Whip up this fresh tabbouleh salad with quinoa and shredded carrots on a summer day or if you have unexpected guests.
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Frozen corn, chopped onions and carrots are simmered in chicken broth with wild rice and spices in this soup best served when garnished with fresh salsa.
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These Asian-inspired turkey sliders served on sweet Hawaiian rolls are made with ground turkey, panko bread crumbs, and green onions.
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Creamy potato and leek soup is quick and easy to prepare and is a warm and delicious meal for cold days.
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This dish includes both long grain and wild rice with vegetables like carrots and peas and the sweet and savory flavors of raisins and cashews.
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Catalina French dressing gives a delightful tangy sweetness to a luscious salad of tuna and shrimp tossed with pasta and onion, green pepper, celery and garlic salt.
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These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board's Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.
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This grilled salmon gets its great taste from a unique marinade flavored with garlic, soy sauce, orange and ginger!
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Pita bread is topped with a Greek-inspired spinach salad with olives, feta cheese, and mozzarella cheese. A lemony dressing completes this vegetarian pizza.
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Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes.