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This layered casserole with ground beef, black olives, sour cream, ricotta cheese and green chiles is baked, then garnished with whole tortilla chips.
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This is a great cold salad dish with little preparation time. It has a Greek flair to it and is delicious. I always come home with an empty dish. The key to it is using fresh tomatoes if you have them. Hope you enjoy it as much as we have.
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Orzo pasta is tossed with artichoke hearts, cucumber, feta, tomato, olives and a zesty dressing.
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A combination of excellent flavors which blend into a wonderful, rich sauce for your chicken! Serve with a simple green salad and focaccia for a feast!
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A Halloween meatloaf is decorated like a spooky Halfling -- a mysterious humanoid creature with yellow corn teeth, green pepper ears, black olive eyeballs, and a background of scary "blood" ketchup.
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For the greatest omega-3 benefit buy the fattiest fish. Try mackerel, anchovies, herring, sardines, salmon, tuna and turbot. Frozen and canned are OK, the USDA says.
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First marinated in fresh lime and orange juice, a good amount of garlic, and fresh mint, the chicken breasts are then grilled and sliced. The slices are tossed with fresh greens, asparagus, and a citrus salad dressing.
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Get Chicken Potpie Soup Recipe from Food Network
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Easy-to-make summer dessert with mixed berries and a brown sugar almond crumble topping.
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Fresh tomatoes, red onions, cilantro and lime juice pair up with diced avocados atop salad greens, crowned with wasabi-orange glazed chicken strips.
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This is an unusual version of classic Middle Eastern gyros (only homemade under the oven's broiler). Very tasty and quick to make. Perfect weekday dinner! You can prepare it in advance, let it marinate and just stick it in the oven. Best served inside pita bread pockets, with salad and yogurt.
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Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.