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Perfect for potlucks and picnics, this chilled macaroni salad with petite peas has a tasty mayo and sour cream dressing and extra crunch from diced celery and red peppers.
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Green peas, smoke-flavored almonds, and onion are folded together with mayonnaise for a creamy and crowd-pleasing salad.
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You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
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This recipe is by Alex Witchel and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fragrant basmati rice is cooked with peanuts, green peas, and a little turmeric.
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Arborio rice, familiar from risotto, is simply boiled here and then tossed with peas, fresh mozzarella, Parmesan, and prosciutto.
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This pasta salad with imitation crab, peas, and cheese is dressed with a simple vinaigrette for a delightful potluck or picnic dish.
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To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke hearts add a lovely spring flavor; they're also one of the best vegetable sources of antioxidants.
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Get Wagon Wheel Pasta with Pancetta and Peas Recipe from Food Network
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This chilled pea salad is made with frozen peas, smoked almonds, water chestnuts, and a hint of curry. It's a great addition to your summer salad recipe collection.
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This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
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This light and flavorful appetizer is great for seafood and garlic lovers!