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These sandwiches-on-the-go are a full meal deal: grilled or fried chicken, tomatoes, lettuce and rice pilaf in a creamy ranch dressing snugly wrapped in a warm tortilla.
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This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
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Get Nanaimo Bars Recipe from Food Network
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This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!
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A twist on the Asian dish, this pasta salad combines beef and broccoli with rotini to make a satisfying main course.
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A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.
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These muffins are extra moist because they are made with pumpkin and tender pieces of apple. Made with whole-wheat flour, these are perfect for a breakfast-on-the-go or an afternoon snack.
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Corn tortillas are stuffed with a sweet potato and cream cheese filling and baked with enchilada sauce and cheese.
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Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
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A recipe for chicken wings that marinate in Korean seasonings and are deep-fried until extra crispy.
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The sauce in this Mongolian beef is fire.
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This has always been a favorite at our house. Even the children like it! I buy Zucchini when it is on sale, shred it, and freeze it in 2 cup plastic bags.