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This creamy breakfast quiche is a delightful treat.
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To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, called criolla, which he makes by marinating tomatoes, onions, and bell peppers overnight in lemon juice and olive oil.
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Tender cheese tortellini, crunchy red and green bell pepper strips, cooked chicken breast, feta cheese, and black olives comprise this hearty Greek-style salad. It's topped with a tangy dressing made with olive oil, lemon zest, walnuts, and honey.
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Red and green cabbage are mixed with colorful vegetables, and tossed with a spicy lime dressing. Brightens up any picnic or backyard bbq and goes with everything you throw on the grill.
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Instead of the usual sandwiches, here's a great way to use up leftover roast beef from the deli or your own oven.
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This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
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Try this quick and flavorful spicy chicken quinoa recipe with just the right amount of kick from cayenne pepper.
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Get Piccadillo Recipe from Food Network
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For a low-carb dinner, try this chili casserole that uses leftover chicken, diced green chile peppers, and Cheddar cheese.
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The Mediterranean flavors of garlic, olives, and fresh herbs permeate this easy chicken dish.
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A colorful salad of couscous, tomatoes and watercress makes a tasty bed for skewers of grilled shrimp. If you cant get beautiful summer tomatoes, its better to leave the tomatoes out. Substitute roasted red bell peppers, if you like.