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Get those chopsticks ready! Flavorful carrots, snap peas and shredded cabbage combine with succulent chicken and sorghum grain for a fresh twist on traditional Asian cuisine.
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This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bacon and fresh peas are tossed in a creamy dressing creating a lovely summer salad to bring to picnics.
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A great way to use up leftover rice, this quick fried rice cooks up with frozen peas, baby carrots, eggs, and soy and sesame sauces.
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Bacon, red pepper, and green peas add color and flavor to a fried rice dish that makes a great substitute for the same old potatoes.
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This salsa simmers canned corn, jalapeno black-eyed peas, and diced tomatoes with green chile peppers for a different flavor.
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Smoky bacon and peas make this dish a classic restaurant favorite.
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Replace spaghetti noodles with "zoodles", noodles made from zucchini, in this Greek salad with olive, tomato, and feta cheese.
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Get Sunny's Easy T-Bone Steak N Potatoes Salad Recipe from Food Network
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Get Grilled Chicken and Kale Caesar Pressed Sandwich Recipe from Food Network
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Get Vegetable Bundles with Tarragon-Citrus Dip Recipe from Food Network
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Get Whole30 Thai Curry Veggie Noodles with Chicken Recipe from Food Network