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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brown rice is cooked with taco seasoning, kidney beans, tomatoes and lettuce for a sort of 'taco salad' in a pot!
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Get Garden Egg Salad Recipe from Food Network
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Get Crab Cocktail Americana Recipe from Food Network
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Get iHungry Spaghetti Tacos Recipe from Food Network
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Use leftover ham to make a quick ham salad with celery, onion, mayonnaise, and rosemary to serve atop a bed of lettuce.
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Instead of croutons, consider making these crisp little chorizo bites to crunch up your salad.
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This recipe makes a big salad of Romaine lettuce, arugula, and mixed greens tossed with ham, beans, avocado, cucumber, tomato, sweet pepper, and radishes.
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Based on everyone's favorite football food, these Buffalo chicken wraps are sure to be the game-winner for a fun and fast dinner or appetizer!
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Olive-stuffed burgers are a favorite in Michigan; the salty bite is a nice surprise inside these deluxe cheeseburgers topped with the works.
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Get Winesap Apple Pesto Chicken Salad Recipe from Food Network
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I worked at a sandwich shop that made these vegetable sandwiches stuffed with cucumbers, sprouts, tomatoes, and avocadoes. They were a veggie's dream!