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Soft tortillas, layered with a mixture of refried beans and processed cheese food, are wrapped around crisp taco shells in this fun idea for taco night.
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Great textures and tastes in this salad of chickpeas, chopped apples, and nuts. A creamy honey-mustard dressing adds yet another taste dimension.
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Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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Chicken nestled in a melange of saffron rice, wine, vegetables, onion and garlic.
cooking.nytimes.com
This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal Serve it atop lettuce leaves as a salad, or serve over rice Alternately, use it as a sauce with fish, chicken or fajitas.
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Strips of top sirloin are marinated in a zesty Thai-inspired mixture and grilled on skewers for meat that's tasty and tender.
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fiery hot habanero peppers -- 15 of them! -- make this volcanic hot sauce something to remember. Use rubber gloves to chop and seed the fiendish pods.
www.delish.com
Meaty shark, like swordfish, is an ideal fish for threading onto kabobs. Our Indian version spices it up with a fragrant, mustardy cashew rice.
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Cinnamon tortilla chips are dipped in a fragrant fruit salsa.