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Penne pasta has great company in this robust salad that is hearty enough to serve as an entree. Tomatoes, cucumbers, green peppers, sweet onion and black olives are tossed with the pasta and an herbed oil and lemon juice dressing.
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Dakjjim is a comforting Korean chicken soup cooked low and slow with soy sauce, sesame oil, onions, carrots, and a subtle spicy kick.
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Crunchy bites of pita bread are tossed with crisp romaine, green onions, cucumber, and fresh tomatoes amidst a flavorful Middle Eastern dressing.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Creamy shrimp and potato soup with red bell peppers and fresh spinach is perfect for company and for regular weeknight dinners.
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Moderately spiced crab meat rolled into Thai spring roll sheets before quickly 'pan' deep-fried and dipped into a magical, tangy dipping sauce! Arrange on lettuce leaves with the dip in the center for a stunning presentation.
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Fresh gazpacho is an easy way to load up on vegetables on a hot summer day. Chill in refrigerator before serving for best results.
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Get Fried Chicken in a Basket Recipe from Food Network
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A flavorful olive salad, packed with capers, basil, and artichokes, is the the secret to these grilled New Orleans-style muffuletta paninis.
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A quick and easy Greek-inspired salad is ready in twenty minutes with cucumber, kalamata olives, and a homemade dressing. Top with a sprinkling of feta cheese.
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This pasta salad is basic enough that you can have it often without tiring of it.
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These bone-in chicken breasts are stuffed with a garlic and thyme seasoned dried mushroom and goat cheese mixture, and baked with a honey and balsamic vinegar glaze.