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This salsa is loaded with vegetables, including plum tomatoes, jalapeno peppers, onions, and jicama.
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Balsamic and herb quinoa salad with fresh mozzarella cheese, almonds, and lima beans is a hearty side dish or lunch.
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A couscous salad with the Spanish flavors of almonds, olives, red pepper, and smoked paprika.
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Soup is always an obvious choice for leftover turkey. And with light and tender matzo balls, turkey soup is an entire meal.
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A fun, healthy Buffalo cauliflower recipe with blue cheese dressing.
cooking.nytimes.com
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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An easy Asian pork chops recipe, marinated with soy sauce, Chinese rice wine, and five-spice powder.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you like basil, this is a great way to spice up a normal burger in no time!
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Pickled jalapeno peppers spice up this ranch dressing dip.
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Just cottage cheese, Parmesan cheese, eggs, and spinach in this simple baked side dish with a pleasing flavor.