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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
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Beer is good cold, but why not frozen with some cold soup? Makes for a perfect summer stunner!
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Cooked sprouted green lentils bring extra flavor and texture to this spicy guacamole with jalapeno peppers and fresh lime juice.
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This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Wonderful change to a plain old quesadilla. Sweet, salty and barbecued! Use any type of firm red apple. Additional options: add barbecued chicken or chopped jalapeno peppers. Serve warm with sour cream, salsa, guacamole or all three.
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A colorful and tasty dish with ziti pasta, a variety of vegetables, egg, Mozzarella and red sauce.
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This pasta dish has all the refreshing flavors of a classic Greek salad with tomatoes, cucumber, olives, and feta cheese.
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Get Chicken Sandwich Recipe from Food Network
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A quick and easy Greek-inspired salad is ready in twenty minutes with cucumber, kalamata olives, and a homemade dressing. Top with a sprinkling of feta cheese.
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Get Muffuletta Recipe from Food Network
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Set out bowls of seasoned ground beef, corn chips, and all the fixings and let your guests and family members design their own taco salads at the table. Kids love it.