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A refreshing summer coleslaw that blends the flavor of peaches, savoy cabbage, red bell peppers, and pecans.
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This is a simple tomato soup recipe with lots of tomato flavor. It's vegan and leftovers make a great lunch the next day.
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Cubed red potatoes are tossed with spices and roasted until golden brown before becoming the feature ingredient in this mayonnaise-free potato salad.
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Yellowfin tuna marinated in teriyaki sauce and garlic, then grilled to perfection. This is great at a tailgate party, or at your Saturday afternoon summer barbecue.
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Roast beef cooked very slowly for 22 hours in soy sauce and dry onion soup mix. Makes lots of juice that can be thickened to make a gravy.
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This is a traditional South American chocolate drink, but to market it well I made it hot chocolate, even though in the old days South Americans didn't drink it hot. The recipe uses chili powder, and I used red bell pepper to match the sweetness of the chocolate. This is a good way to bring an old recipe into today.
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These colorful roasted peppers are soaked in oil seasoned with garlic, basil, and oregano. Try them on sandwiches, pasta, or alone as a pretty side dish.
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A rich baked ziti recipe with Italian sausage meatballs.
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A basting sauce made with apple jelly, cranberry sauce, mustard, and horseradish helps make a terrific pork loin for any family gathering.
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Tabbouleh made with whole wheat couscous instead of the traditional bulgur is a new twist for this refreshing salad.
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A big wrap is stuffed full of basil-flavored tuna salad and topped with savory provolone cheese and Greek olives.