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Miniature marshmallows, peanuts, apples and pineapple chunks are folded into a sweet vinegar and pineapple juice dressing, and then folded into a nice whipped topping. Makes eight generous servings.
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Instead of croutons, consider making these crisp little chorizo bites to crunch up your salad.
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Chicken slow-cooked in red wine and herbs with a pearl onion and mushroom sauce.
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Serve this patriotic pasta salad loaded with tomatoes, blue cheese, and pasta for a festive addition to the 4th of July picnic table.
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A light and tangy stuffing. This recipe makes enough to stuff one 14 pound turkey with leftovers to bake on the side. Originally submitted to ThanksgivingRecipe.com.
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Cubed chicken breast is combined with smoky, spicy chipotle peppers and feta cheese in this flavorful salad.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A comforting British beef and ale pie, with braised short ribs, brown ale, carrots, and celery, under a flaky, buttery top crust.
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This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
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This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions.
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Get Summer "Sangrito" Recipe from Food Network