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Delicious way to serve beet greens and other greens such as collard or kale. Beet greens recipe with bacon, garlic, onion, sugar, vinegar, and red pepper flakes.
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A healthy vegetarian salad recipe with roasted butternut squash, kale, red onion, and pine nuts with tahini dressing.
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Frozen puff pastry makes it easy to whip up these crisp and cinnamony cookies.
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Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing.
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Red jalapeno peppers are marinated then stuffed with cheese and served. Savory and spicy, these hot little appetizers are sure to make your mouth water and have you wanting more.
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In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. Grace Parisi likes making the recipe any day of the week, and she replaces the ham with smoky bacon.
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Plantain egg rolls or turon are a Filipino dessert of crispy, sugary shells with soft, warm plantains inside; they are quick and easy to make.
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Just mix together grapefruit and grape juice frozen concentrates and stir into cold sparkling water for a fruity soda drink that anyone can make.
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Get Jalapeno Pork Poppers Recipe from Food Network
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Get Taqueria Guacamole Recipe from Food Network
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This tuna salad gets added creaminess from avocado and packs a punch with jalapeno and onion.
cooking.nytimes.com
This recipe is by David Tanis and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.