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This is a very delicious barbecued beef from a slow cooker. Beef, onion, tomato sauce, and spices. Simply delightful!
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I love creating new variations on tuna sandwiches. This one is made with basil pesto, and served on rye bread with slices of tomato and leaves of lettuce. I made this for my husband's lunch the other day, and he wanted them again for dinner that night!
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Get Mesa Chicken Roll-Up Recipe from Food Network
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Drizzled with olive oil and balsamic vinegar, slices of tomato and fresh mozzarella lay on a bed of baby spinach in this greener version of a classic Caprese salad. Garnished with chopped fresh basil, the bright and simple flavors of summer are shown off in this colorful and elegant dish.
cooking.nytimes.com
This recipe is by David Latt and takes At least 12 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A fresh green salad with sautéed tilapia is a filling dinner when Knorr® Fiesta Sides Mexican rice is added.
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One quesadilla per person is never quite enough, so this recipe makes an extra to share.
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This one-dish meal features chicken breasts cooked with garlic, zucchini, white beans, and tomato.
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A very good deli-style wrap. Use different meats for variation.
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Guacamole made in the Vitamix® blender is a fail-safe way to make everyone's favorite Mexican-inspired dip.
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Get Marla's Oxtails Recipe from Food Network
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Chef Mario Batali's recipe for veal shanks is a hearty dish, sure to satisfy all your hungry guests!