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Crescent-roll dough, baked in a log, becomes the perch for a ranch-dressing spread and fresh, crunchy vegetables.
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Cheddar cheese, eggs, black beans, and vegetables are baked together in this cheesy vegetarian egg bake perfect for breakfast or brunch.
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Crisp, colorful, and perfect for summer picnics or parties, this frozen corn salad is an easy side dish that everyone will love.
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Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.
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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 refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
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Veggies, beans, and cheese sandwiched between two tortillas then heated in oil until golden on both sides.
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This delicious spaghetti squash casserole combines cooked ground beef, onion, and bell pepper with baked squash, served in the squash shell.