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This is a beloved family recipe for the traditional Greek spinach and feta cheese pie, topped with a flaky layer of phyllo dough.
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Red-pepper flakes give the soup its spiciness; to turn up the heat another notch, use hot Italian sausage instead of mild.
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Black beans, corn, salsa, cilantro, and lime juice are combined to make a spicy and refreshing salad. It is perfect for dipping tortilla chips.
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The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.
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Melted Monterey Jack cheese tops zucchini halves stuffed with a rich mixture of crabmeat and shrimp.
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Perennial favorite chicken soup gets a North African treatment with the addition of tomatoes, couscous and cumin.
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Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
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This is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor.
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Here, all the mouthwatering Greek salad essentials are stuffed into portable lemony, fresh, and crisp pita pockets.
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Spinach and cheese-filled tortillas are topped with creamy Alfredo sauce and mozzarella cheese for an Italian-inspired enchilada dinner.
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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.