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This recipe - flank steak and vegetables cooked in a mixture of soy sauce, honey, and red wine vinegar - makes a great meal served over rice.
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A package of onion soup mix flavors the tomato broth in which six different vegetables are combined with shredded cabbage in this fat free, low-calorie soup.
www.delish.com
In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. Grace Parisi likes making the recipe any day of the week, and she replaces the ham with smoky bacon.
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A layered green salad with green peas, celery, bell peppers, Cheddar cheese, and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts, and seeded cucumbers.
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When I find fresh Seafood, the first word that comes to my mind is "Paella!". This dish brings back childhood memories, and after all these years it's still one...
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A recipe for cherry hot sauce made with fiery habaneros, tart cherry juice, sweet carrots, and roasted red peppers.
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Tomatoes and basil, fresh from the garden, are tossed with olives, bell peppers, rotini pasta, then dressed with a creamy, piquant blend of mayonnaise, red wine vinegar and garlic. Let the salad chill overnight to bring out the snappy flavors.
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Transform your leftover cooked chicken and vegetables into a cheesy pasta bake with flavors of Caesar salad.
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Get Bison Chili Recipe from Food Network