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Cream of potato soup and canned cream-style corn become the base for this comforting, creamy crab bisque.
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Crispy, colorful, tangy and delicious. This salad is quick to throw together and is super healthy!
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Bulgur just needs some soaking in hot water to plump and be ready for all the diced and minced, mint, tomato, scallions, parsley and olive oil and lemon juice that are stirred in. Chill to mingle flavors.
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This Russian salad of potatoes, chicken, and olives is eaten in many Mediterranean countries as well. Serve cold, with warm flatbread or pita bread
cooking.nytimes.com
This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John pairs sweet, juicy watermelon with fresh mint and briny olives and feta for a summer-ready dish that will surprise!
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Topped with an insanely delish—and easy—pineapple salsa, these pork chops take on a fresh, tropical flavor.
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Peanuts, chicken, and cilantro lend a Thai twist to this easy pizza!
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Chow down on the holy trinity: Chicken, bacon and ranch.
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Ground beef and Italian sausage mixed with bell pepper, onion, hot wheat cereal and meatloaf standards for a variation on this family favorite.
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Who said stuffing has to be typical? This delectable recipe is kicked up with flavorful chorizo sausage and mild green chilies...it's unexpected and really tasty!
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The dressing in this salad is warm and yummy. Vinegar, lemon juice, and a smidgen of sugar are stirred into warm bacon drippings and cooked until hot and ready to pour over chopped lettuce and green onions. Sprinkle with bacon and serve.