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Nothing beats a good macaroni salad--except maybe one that's gluten free and with chunks of grilled chicken breast and chopped tomatoes.
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Originally this came from a Cuban friend, but I've since doctored it quite a bit. This dish is hearty and a meal in itself. By adding more meat, beans, and rice, you can feed a large group of people. You might want to add more spice as well.
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Soy sauce and sugar, added to a bit of vinegar and oil, stir up into a dandy dressing that tops this broccoli/romaine salad. Lightly toasted ramen noodles and chopped walnuts are sprinkled on before serving.
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Red salmon is complemented with golden raisins and apples and given a kick with crushed red pepper flakes. Serve on bagels, whole wheat toast or whole wheat saltines.
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Get Pompano with Red Onion and Tomato Recipe from Food Network
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Get Spanish Sangria Recipe from Food Network
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Recipe for Braised Lamb Shanks, as seen in the September 2008 issue of 'O, The Oprah Magazine.'
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Tangy crumbled goat cheese adds a creamy texture to this salad that's hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish.
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An old-fashioned favorite.
Ingredients: sugar, lemon juice, red wine
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Tender pasta simmers in chicken broth with roasted red peppers, colorful vegetables, black beans and seasonings to make a superb suppertime soup.