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Recipe By: Marcia Kiesel Servings: 6 first-course servings
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An addictive blend of sweetness, saltiness, and spiciness envelops clusters of freshly popped corn and nuts.
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Pasta tossed with a quickly cooked sauce of tomatoes, onion, bell pepper, corn, black beans, salsa and taco seasoning.
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This lemon, spinach, and mint smoothie is a refreshing green start to your day with a touch of sweetness and tang for an on-the-go breakfast.
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The rich pudding is made on the stovetop, poured over the bananas and wafers, topped with meringue, and then baked in the oven. Passed down from my grandmother, it is a unique take on a Southern favorite.
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The Tex-Mex take on salsa is thicker than its Mexican counterpart and best over enchiladas.
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This hearty pulled pork stew with potatoes, carrots, and tomatoes gets a kick of heat from Hatch chile peppers and comes together in 1 hour.
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A simple penne pasta tossed with pesto, tomatoes, and feta is a delish way to ring in football while saying farewell to summer.
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These buttery bars with a sweet pineapple, coconut, and macadamia nut topping recreate the summery pina colada cocktail in cookie form.
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Chicken paprikash with chicken pieces, browned in butter, cooked with onions and paprika, then served with a little sour cream mixed in.
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Spicy mayonnaise gives these crab cakes with black beans, carrots, red bell pepper, and green onions an added kick. Adjust the heat level to your own personal tastes.
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Tomato sauce with turkey and quinoa is layered with pan-fried eggplant and cheese in this low-carb lasagna that is delicious and satisfying.