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Need an alternative to the same old green bean casserole? This version adds corn, sour cream, and Colby-Jack cheese!
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Canned green beans are mixed with cream of mushroom soup and milk, and baked topped with crispy French fried onions in this classic American side dish.
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Juicy watermelon replaces tomatoes in this salsa that's simultaneously cool and spicy hot -- perfect for a summer barbeque. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish.
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This omelette serves as a pocket around an Asian crab-fried rice mixture. Try serving it with a mixed green salad for some extra crispness.
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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Shredded green plantains are shaped into patties, then fried until crisp. Serve these "little spiders" as a snack or side dish.
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Available in a wealth of sizes and colors (yellow, orange, zebra striped) heirloom tomatoes are one of the glories of summer. Splash them with a double dose of bright vinegars, and they'll really shine.
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Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
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Ground chicken mixed with green onion, bread crumbs, coriander, chili sauce and lemon juice for a uniquely Thai flavor.
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Get Smokey the Salmon (Smoked Salmon Scramble) Recipe from Food Network
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Use ripe avocado instead of mayonnaise to make these green-tinted deviled eggs with a mild, nutty flavor.
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Beer and cheese are an obvious and much-loved pairing; putting them together in one gooey, delicious dip is a natural next step.