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www.delish.com
Slice the chicken breast in half horizontally; stack the thin halves, then thinly slice crosswise.
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A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.
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This hearty salad made with grilled corn, white beans, fresh garden vegetables, and a light vinaigrette will taste like summer in a bowl.
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Combine browned ground beef, tomatoes and kidney beans in a slow cooker in this chili seasoned with chili powder, cumin, basil and Worcestershire sauce.
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A homemade sweet and tangy dressing brings the flavor to a pretty pasta salad made with sharp Cheddar cheese, colorful spiral pasta, and red bell pepper.
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Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.
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Pico de gallo with cabbage is a Mexican-inspired slaw that is perfect as a quesadilla-topper, with chips, or as a salad.
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Get Cheesy Tomato Toast Recipe from Food Network
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Brussels Sprouts Recipe from Food Network
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Moist, lightly chocolately red velvet brownies have a delectable swirl of cream cheese filling inside.