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Crunchy ramen noodles, red cabbage, sunflower and sesame seeds, and almonds are tossed with vinaigrette for a tasty summer salad.
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A quick and easy Greek-inspired salad is ready in twenty minutes with cucumber, kalamata olives, and a homemade dressing. Top with a sprinkling of feta cheese.
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Get Muffuletta Recipe from Food Network
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This three bean salad has the addition of celery for extra crunch. It is tossed in a white wine vinaigrette for a quick and easy salad that is perfect for picnics.
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Great winter soul food, terrific with chops or brats. Mildly sweet and sour, this dish smells divine and just makes you feel good. Leftovers, if that's possible, are even better and keep well.
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With hash brown potatoes, cream of chicken soup, and plenty of cheese, this creamy and comforting casserole is an easy way to use up leftover ham.
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Browned cubes of steak are sauteed with chopped onions, garlic and jalapeno peppers in this kidney bean chili seasoned with cumin and chili powder.
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Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
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Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.
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This is a great finish to any summer barbeque,it's cool and can be served with any meal.
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Cajun-seasoned red beans and sausage cooked in the Instant Pot® are easy to prepare during busy weeknights; serve over white rice.
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Get Yellowtail Sashimi with Diced Chiles Recipe from Food Network