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A totally unique salsa that's great with tortilla chips, and keeps for several days. This salsa tastes even better the second day!
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Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!
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Quesadillas on the grill make for a quick and easy supper on a hot day. Cooked chicken and imitation crab are great substitutes for the shrimp, as well as any vegetables and cheese of your choice. Serve with a tossed salad and Mexican rice.
cooking.nytimes.com
This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
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Get Grilled Lobster with Lime Butter and Mango Salsa Recipe from Food Network
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A healthy chermoula sauce is similar to a pesto recipe and is simple to whip up. It's a perfect sauce for grilled fish or steamed vegetables.
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Get Black-Eye Pea Fritter Recipe from Food Network
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These are truly elegant deviled eggs, with shrimp, bacon, and fresh herbs.
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Get Brazilian Flank Steak with Fresh Chimichurri and Fried Yucca Recipe from Food Network
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Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.
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This recipe isn't just a vegetarian burger; these beet, quinoa, and sweet potato burgers highlight all their fresh plant-based ingredients.