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A versatile cabbage slaw with mayonnaise, lime zest, and cilantro makes a great side dish for all kinds of foods, from Asian to Mexican-inspired dishes.
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This recipe for quick and easy Spanish rice mixes cooked rice with diced tomatoes, chili powder, and beef bouillon to accompany Mexican-inspired meals.
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This imaginative barley and pine nut side dish will bring tasty excitement to your table!
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Mozzarella and Gorgonzola cheese and sauteed onions, garlic and sun-dried tomatoes top this simple, upscale appetizer.
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This recipe makes two tasty breakfast pizzas topped with sausage, bacon and vegetables. Perfect for a party brunch.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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Chef John's recipe for Korean fried chicken sauce is the perfect topper for his recipe for Korean fried chicken.
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Two types of rum, fresh citrus juices, and almond syrup served with a flaming garnish.
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The sweet flavors of this relish creates an exotic accompaniment to fish or chicken. Try pairing with Thai, Indian, or Caribbean dishes or serve with Tortilla chips. Besides the lift to your tastebuds, the relish will add texture and color to your plate.
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Eggplant is stuffed with sauteed eggplant, onion, peppers and bread crumbs, then topped off with some feta cheese and baked. I named it after the long summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways.
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Kidney beans, black beans, and lentils combine for a 3-bean meatless chili that spends all day in the slow cooker.
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This dish combines spicy cool salsa verde with a hot grilled shrimp for a refreshing meal that is especially good in spring and summer.