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Best coleslaw ever! Great for grilling just about anything!
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Lime, vinegar and Italian salad dressing mix offer an alternative to the usual Mexican-spiced chicken, onion and green pepper saute. Serve in the traditional manner, with tortillas and a dollop of sour cream.
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Chopped broccoli, crumbly bacon, lots of grated cheese, and red onion are tossed with a lovely red wine vinegar and mayonnaise dressing. The salad needs to chill at least an hour or two before serving.
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Tofu cubes are marinated in soy sauce, maple syrup, ketchup, vinegar, and seasonings, and then baked in the oven. The tofu can be used as a hot or cold snack or as a salad topping.
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"We have an entire garden bed dedicated to kale that we use for these chips," says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.
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Get Plum Slab Pie Recipe from Food Network
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Broth-cooked bulgur tossed with sautéed zucchini and fresh chopped herbs.
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Juicy tomato and crunchy cucumber are tossed with onion and macaroni, then dressed with a tangy blend of vinegar, sugar, mustard, olive oil, garlic powder, salt and pepper. Let the salad chill before serving.
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This delectable poached-chicken salad, packed with Asian pear, cucumber, and bean sprouts, offers a double hit of wasabi.
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This recipe is made with applesauce and lowfat buttermilk, but still makes a sensational appearance on the holiday table.
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Get Sirloin With Teriyaki Broth Recipe from Food Network
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Get Simple Sirloin Steak With Chimichurri Recipe from Food Network