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This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
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Everyone will enjoy this salad featuring wild rice, cooked chicken, and crunchy cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor.
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Pantry ingredients come to the rescue when you want to fix a quick meal of sloppy joes that the kids will love. Serve the thick, smoky filling on buns.
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Serve these ham sliders warm and fresh from the oven, brimming with melted Swiss cheese, poppy seeds, and butter over Hawaiian sweet rolls.
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Serve these slow cooked meatballs with your favorite pasta.
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Get Grilled Yucatan Chicken Skewers Recipe from Food Network
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This coconut cream chicken noodle soup with sriracha and lots of veggies is very quick to prepare when made in the Instant Pot®.
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This vegan and gluten-free mushroom and coconut milk soup is quick and easy to make for a tasty weeknight meal. Pack the leftovers for lunch!
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An addictive way to use up the summer veg.
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Chicken wings in a robust tomato-orange sauce make a great appetizer. Served over pasta or rice, it also works as a supper dish.
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Boneless, skinless chicken breasts take the place of wings in this easy pub-style favorite. Serve the crispy, spicy strips with blue cheese dressing for dipping.
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Everyone from the kids on up to the grownups will love this creamy mixture of spaghetti and ground beef baked into a casserole and topped with lots of Cheddar cheese.