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This low-cal salsa packs a punch with roasted habanero, jalapeno, and red chile peppers. Consider wearing latex gloves when handling the peppers during preparation!
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This recipe is by Barbara Kafka and takes 22 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These quick and delicious quesadillas are filled with rice, corn, black beans, and cheese and served with your favorite salsa.
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Stir-frying is very quick, and helps retain the flavor of the vegetables. This is a recipe all vegetarians have to try! Fluffy white rice is the perfect complement to this dish.
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Full of oats, bananas, applesauce, and walnuts, these nutritious low-sugar cookies are a good option for breakfast on the go.
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This haroset is made with apples, banana, walnuts, and red wine. Even the kids love it!
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Honey-garlic chicken is a classic take-out dish easily made at home in your Instant Pot®. Just omit the sriracha if you don't like it hot.
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Get Pan-Roasted Carrots with Mint and Parsley Gremolata Recipe from Food Network
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Tortilla chips are topped with a chicken and salsa mixture, melted cheese and tomato. These hearty nachos make a great snack and work well as a meal, too! Serve with sour cream and guacamole, if desired.
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This buttery dessert has a graham cracker crust and is topped with bananas and fruit cocktail. The sweet and fluffy whipped cream makes it extra decadent.
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This is our favorite cole slaw recipe, a yummy combo of fruit and veggies in a sweet dressing.
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This delicious breakfast cornbread is loaded with bananas and nuts and keeps well in the fridge. I use a food processor to puree the ingredients.