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These potato pancakes include shredded apples and green onions for a new twist to the traditional recipe. Top with sour cream.
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Crunchy ramen noodles are tossed with broccoli coleslaw, sunflower seeds, and almonds for a refreshing summer salad, perfect for picnics.
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Coleslaw with an inviting new twist of feta cheese and green onions - sure to become a new favorite! One large head of green cabbage may be used in place of the packaged slaw.
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Rice is cooked with a mixture of sauteed vegetables and herbs to make a great and versatile side dish.
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A chocolate coconut crust is the foundation to this cream pie with a layer of bananas nestled between the crust the light and airy chocolate mousse.
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This recipe calls for the bananas to be sliced, not mashed, so you'll get tasty morsels of banana throughout the bread!
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This is just a really good and hearty banana bread. If you're not a nut person just omit them, you can also add a few raisins if you'd like. I like it right after its made, drenched in whipped butter. It's so yummy.
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Individual packets filled with chicken, corn, pinto beans, and barbeque sauce let all the flavors mingle deliciously. Clean-up is a breeze too!
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The marshmallows in this unique, delicious fruit salad soak up the juice of canned mandarin oranges.
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A can of Mexican-style corn adds texture, taste and color to this standard Southwestern dip.
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You chill this seafood medley for an hour before stuffing--flavors intensify and ingredients hold together nicely.
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A tasty, nutrient-packed salad that can be eaten by itself or as a side dish. Makes a great lunch the next day too! Add more lemon juice and olive oil if you like your salad to have a lot of dressing. Use garbanzo beans in place of kidney beans if you prefer.