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This is a recipe from my early days of cooking. The first time I made these was for the Grey Cup (Canadian Football Championship) of 1992 and they've been yummy ever since. Enjoy.
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After a few days of eating junk, I decided I needed to eat something super nutritious and zingy. I got some organic Bolivian quinoa and a bunch of vegetables...
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Use fresh pineapple to make a tropical variation of traditionally tomato-based gazpacho.
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Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables.
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These blackened salmon tacos topped with a chunky mango and avocado salsa and fresh lime make a fresh and colorful weeknight main dish.
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This slow cooker recipe creates a wonderful, mild, sweet and spicy flavor and works best with frozen chicken. Serve over rice or couscous, or with crusty bread for dipping.
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Light, crisp nachos topped with a shrimp, a sliver of jalapeno pepper, and some pepperjack cheese get a minute or 2 under the broiler for the perfect, tasty little bite.
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Chunks of avocado, tomato, red and green peppers, and plenty of cilantro give flavor to this refreshing and colorful salad, and jalapeno peppers give it a hint of heat. Dressing is just a simple squeeze of lime juice.
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Get Linguine with Shrimp Scampi Recipe from Food Network
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Give your coleslaw a hint of sweet summer flavor with peaches and cabbage in a slightly spicy dressing.
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Hard-cooked eggs are filled with an enticing avocado mixture instead of the usual, for a fabulously festive appetizer.
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Get Chicken Cacciatore Recipe from Food Network