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A hearty casserole that's easy to prepare. Bake brown and wild rice with your favorite vegetables; this recipe calls for red and green bell pepper, zucchini, carrot and celery.
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A richly flavored marinade is the key to the perfect grilled leg of lamb!
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This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The flavorful marinade - made with soy sauce, sesame seeds and oil, garlic, and a little sugar - gives a unique flavor to beef and vegetables. Serve over white rice for a complete meal.
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Shrimp, quinoa, feta cheese, and a rainbow of vegetables are combined to make this easy quinoa salad a fresh and healthy meal.
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I'm not sure why it's called lasagna, but it is very good. A beef and refried bean mixture is buried in melted cheeses. Try serving it for a New Years or Super Bowl party.
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This is a crunchy chicken and rice salad with an East Indian influence.
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Macaroni potato salad is a Hawaiian plate lunch favorite. Two scoops potato mac for me!
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Cooked eggplant is mixed into an egg, breadcrumb, cheese, and veggie mixture, chilled and then shaped into tiny balls. They 're double dipped in flour and fried in oil until crusty and delicious.
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Chicken, corn and rice in broth are seasoned with chili powder and garlic powder and served with a squeeze of lime in this quick soup.
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Thinly sliced smoked sausage is quickly sauteed and then simmered with colorful bell peppers, fragrant onions and a touch of ready-made sweet and sour sauce. Add a pinch of cayenne pepper and as much hot pepper sauce as your tongue can take.
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Cayenne pepper provides the "fire" in this salad of tomatoes, peppers and onions marinated in a cooked dressing. Sliced cucumbers provide the "ice", as they are tossed into the salad just before serving.