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This wonderful lime-accented edamame and corn salad with tomatoes, onion, and cilantro tastes especially good on a hot summer day.
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Cubes of pork and chopped onion are pan-fried and then simmered in the slow cooker with prepared salsa verde, green chiles, diced tomatoes, and jalapeno peppers.
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Get Grilled Rib-Eye Steaks with Smoked Paprika Rub Recipe from Food Network
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This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
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This ground chicken chili with sweet potato and mushrooms - but no beans! - is made in the Instant Pot(R) and is Whole 30(R) compliant.
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Chicken is coated with a tasty homemade spice medley and tossed with bell peppers, tomatoes, and onion to make quick and easy baked fajitas.
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This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This grown-up, flavorful version of a classic meatball sub comes from blogger Rachel Rappaport of Coconut and Lime.
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Apple slices and apple juice team together to help make these pork chops seasoned with sage, thyme, allspice, and paprika a great meat dish for any dinner.
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A Spanish tortilla is an egg omelet full of potatoes and onion, started on the stove and finished in the oven. It makes a great light supper, and it's perfect for breakfast, brunch, lunch, or even cold.
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Minestrone soup is always a welcome comfort food. Adding arborio rice to it ups the ante.
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Chef John gives a Northern California twist to his Nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.