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This salad is best served warm so all of the fabulous flavors can strut their stuff. The veggies are roasted for this salad and then combined with bow tie pasta, arugula, sun-dried tomatoes, basil, and a splash of olive oil.
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An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.
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With bacon and vegetables in the mix, this egg and hash brown breakfast casserole is a step above the classic.
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This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.
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My Mom has been making this for years. The recipe calls for ketchup and cheddar cheese but can be made with traditional tomato sauce and your favorite Italian cheese.
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This salsa is easy to make and tastes as fresh as summer with the inclusion of mango, pineapple, red bell pepper, jalapeno pepper, and lime.
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Cream cheese makes this tuna salad rich and creamy, diced carrot makes it crunchy, and red bell pepper makes it pretty. Add baby spinach or lettuce leaves, and serve on your favorite bread or as a wrap in a tortilla.
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All the ingredients for a Denver omelet are scrambled together and served in a tortilla with salsa for a quick on-the-go breakfast.
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Blanch broccoli and cauliflower for one minute in boiling water before adding to other ingredients - red bell pepper, cucumber and carrots. Splash with a nice Italian salad dressing and let the flavors mingle for a bit in the refrigerator before serving.
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A versatile potato salad with lots of flavor and a nice crunch
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Get Quick Southern Collards Recipe from Food Network