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If you are tired of the same old potato or macaroni salad and want raves, try this at your next picnic or pot luck! This recipe can be easily adapted depending on the veggies and dressing you use. Salad can be made the night before; however, add dressing just before serving.
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This recipe is by John Willoughby And Chris Schlesinger and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use up your summer tomatoes in this bright and fresh simmer of chopped tomatoes, onions, sweet green peppers, garlic and wine. Toss with the hot pasta of your choice. For a flavorful kick, stir in some shredded basil just before serving.
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This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
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Grilled BBQ Chicken Nachos in foil, perfect for tailgating or camping!
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Get Chilled Carrot Soup Recipe from Food Network
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As a soon to be fantasy football champ (1st year in a league) I have been spending my pre-game days studying football and thinking about food. This is a make...
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This Spanish-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser.
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Fresh pineapple, peppers, and cilantro bring a bright and summery flavor to this pork tenderloin. Though it's great in the summer, try it all year round.
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A chunky, creamy guacamole with just the right amount of zip! Grilled avocados add a smoky, caramelized taste.
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Tomatoes, corn, and avocado come together in this colorful salsa recipe seasoned with lime juice and onions; serve with your favorite chips.
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Get Carne Asada Recipe from Food Network