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The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead breakfast burritos.
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Tri-color rotini is tossed with mayo, cucumbers, olives, and tomatoes in this seasoned pasta salad that's easy to make ahead for parties.
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Shrimp and spinach are cooked in a buttery sauce with zoodles (zucchini noodles) in this gluten-free, grain-free version of an Italian classic.
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Salmon and Cheddar cheese are baked together in this simple, yet sophisticated egg pie.
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I love to create pancakes off-the-cuff, combining pantry items. This morning I decided to make some dollar pancakes as tasty and healthy as possible. I started...
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Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Also a great use for leftover quinoa!
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More commonly known as tartar sauce, Chef John's recipe for remoulade is great with much more than just fish.
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A homemade balsamic vinaigrette dresses this kale, spinach, and lettuce salad.
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There are so many different uses for the plantain and my culture uses wraps for many items. This was something that just came together when I accidentally ran...
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A few simple pantry ingredients combine to make a sweet-hot mustard marinade that really perks up roasted bone-in, skin-on chicken thighs. Marinate chicken at least 4 hours, but overnight is even better.
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This quiche-like dish featuring zucchini, bacon, and mushrooms is great for a light lunch or brunch.
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This recipe includes white potatoes as well as a bevy of other fabulous ingredients - peanuts, corn, cucumber and red onion. The dressing is oil-based with a splash of lime juice and chopped fresh cilantro.