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This is a deliciously decadent, filling, and easily vegan pasta salad that I made up on the spot to bring to a potluck. It's so versatile, you can add or omit almost anything!
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Portobellos, artichokes, and roasted peppers add flavor, but the olives are the key to this sandwich.
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Get Tricolore Penne Pasta with Chicken Recipe from Food Network
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Get Janette's Jerk Monkfish Stir-Fry Recipe from Food Network
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Get Teriyaki Chicken with Soba Recipe from Food Network
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This is a great recipe that I got from a friend. If you can't find whole wheat bread dough, I've used white and I've also made my own.
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Get German Potato Salad Recipe from Food Network
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Eggs are scrambled with crispy tortilla strips and a spicy tomato salsa in this quick and easy brunch dish, known as chilaquiles in Mexico.
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Red grapes are the surprise ingredient in a sweet, tangy, and colorful coleslaw made with broccoli, spinach, and red onion.
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Thick-cut strips of round steak are baked in a tangy, mouthwatering barbeque sauce in this family-tested recipe that was passed down through the generations.
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Get Crunchy Cereal Chicken Fingers Recipe from Food Network
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This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.