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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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Oats, bananas, peanut butter, and flax meal come together in these lower-carb and higher-protein muffins that are great grab-and-go snacks.
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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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A dish that's popular in throughout the Middle East combines thinly sliced roast beef with a fragrant, spicy sauce starring cinnamon, allspice, cardamom. To serve, the meat is layered in pita rounds and topped with a fresh parsley mixture, chopped tomatoes, and savory tahini sauce.
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Get Roasted Pork Rack with Zucchini Fritters Recipe from Food Network
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Get Three-Tone Power Slaw Recipe from Food Network
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This version of a classic macaroni salad gets a little sweetness from sugar and tanginess from rice vinegar.
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Cook plain lentils with Indian spices such as turmeric and garam masala and you get this delicious, authentic dahl. This recipe uses spinach and coconut milk, which is optional. Perfect addition to rice and curry.
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Cucumbers, colorful bell peppers, tomatoes, and red onion star in this tangy salad. Let the veggies marinate for four hours or overnight for the best flavor.
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My husband says this tuna salad is even better than his mother's. Not too pickly tasting, mild with a nice blend of flavor. You can add more mayo for a creamier salad.
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Get Irish Potato Salad with Apples Recipe from Food Network
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Sour Cream, mayonnaise and buttermilk set the stage for this amazing dressing. It 's creamy and full of zip - vinegar, mustard, garlic, and Worcestershire take care of that.