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Toasted slivered almonds, cream and chopped parsley are used to finish this wild rice soup made with chicken broth, onions and grated carrot.
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This pasta salad features mango chutney, chopped apples, and shrimp for a new variation on an old favorite.
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Get Picadillo Recipe from Food Network
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Sausage, eggs, and hash brown potatoes cook over a camp fire in a Dutch oven in this breakfast large enough to feed several mountain men.
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Get Whole30 Veggie-Packed Breakfast Frittata Recipe from Food Network
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Grilled eggplant and a variety of peppers are processed with garlic, green onion, and lemon juice into a spreadable tasty dip. Serve with toasted baguette slices and seasoned flat bread crackers.
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A twelve-hour stint in the refrigerator makes all the difference in this crowd-pleasing layered salad. The mayonnaise dressing that 's spread over the top trickles down, and all the flavors come together.
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Dried cranberries add a sweet tartness to chicken and vegetable salad. Make a delightful sandwich filling, too.
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Shrimp fajitas are really easy to make at home in an air fryer. Serve on flour tortillas with your favorite toppings!
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Green tea, lime juice, sugar, and sparkling water combine for a refreshing and unique beverage.
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Use this delicious spread on your favorite burger or even as a dipping sauce for French fries.
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This mayonnaise-free egg salad recipe is like deviled avocado eggs turned into egg salad with spinach and celery in a yogurt base.