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This recipe yields a big batch of hearty pasta salad with tuna, pasta, garbanzo beans, artichoke hearts, olives, and greens in Italian dressing.
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The classic California club sandwich is now featured as a wrap stuffed with bacon, lettuce, Monterey Jack cheese, avocado, chicken, tomato, onion, and a zesty chipotle mayonnaise.
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Hawaiian fusion before Roy Yamaguchi! From the Culinary Arts Exhibition of January 28, 1960, sponsored by the International Geneva Association, Aloha Branch...
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Get Spanish-Style Noodles with Chicken and Sausage Recipe from Food Network
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Grilled burgers seasoned with Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix with minced onions are served up on toasted hamburger buns with lettuce and tomato.
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Spinach, tomatoes, carrots, and hot sauce are blended with apples and lime juice in this refreshing and spicy vegetable smoothie.
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Chicken breasts cooked in a creamy tomato sauce with bow-tie pasta and broccoli florets make a quick and delicious one-dish dinner.
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East meets West in this fusion red snapper with strong Chinese flavors like ginger and garlic that is prepared with simple French techniques.
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This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.
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This is a recipe for a lightly spiced cauliflower curry, good over rice or with naans/tortillas/etc. It's a simple dish and isn't heavy. You could also use this...
cooking.nytimes.com
Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side.