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This recipe is so simple and tastes just like the 'deli' style. The carrot adds just the right flavor.
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Use a prepared balsamic vinaigrette to dress this simple salad of baby greens, pecans, dried cherries, and Parmesan cheese.
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This chicken can be spicy or mild but whichever way you choose it is definitely born in Texas! Add avocado, black olives or pico de gallo to the inside of the breasts for variation. For milder tastes, remove seeds from jalapenos.
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I'm not too sure how I have been making so many Mexican dishes but just enjoyed a few. This is a simple slaw I liked because I hate mayo based slaws so this...
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Corned beef, sauerkraut, and melted cheese in crispy potato skins.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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Chicken breasts browned and baked with soy, Parmesan cheese and a bacon/onion mixture. Simply delicious!
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Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.
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Crisp torn romaine lettuce, tomato, and avocado get flavor and crunch from ranch-style beans and crushed corn chips in a salad that's colorful and very quick.
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This ham salad is made with minced onion and dill pickle relish for a delicious sandwich spread. You can also substitute pimento-stuffed olives for the dill pickle relish.
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Get Iceberg Lettuce Wedges with Russian Dressing Recipe from Food Network