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Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots, and sprigs of cilantro are wonderful.
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Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don't have to turn on the oven.
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This quick stir-fry beef dish uses frozen mixed vegetables to keep your preparation time minimal.
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If you can eat bacon for breakfast, lunch, and dinner, why not for dessert? Sprinkle some crispy, salty bacon onto sweet maple cupcakes for one incredible treat.
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Chicken, shrimp, and vegetables are rolled in rice paper wrappers and deep-fried in this authentic recipe for Vietnamese Cha Gio.
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EAGLE BRAND® Sweetened Condensed Milk gives this cheesecake a creamy and smooth texture. Top with a raspberry spread, or serve plain.
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Coconut curry rice with corn and black-eyed peas is quick to prepare thanks to the frozen corn and canned peas used in the recipe.
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Get Quercyan Apple Cake Recipe from Food Network
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Get Green Tea Ice Cream Sandwiches Recipe from Food Network
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This tangy and delicious cold salad it based on carrot, onion, and green bell pepper tossed in a dressing made with condensed tomato soup.
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This is a very crunchy, very satisfying coleslaw with ramen noodles, cabbage, toasted almonds and sesame seeds. The dressing is vinegar and oil with lots of herbs and a tad of sugar.
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Get Cocoa Whipped Cream Recipe from Food Network