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A tangy sauce brushed on while they broil makes these chops a family favorite. Cook them until they're just done and you probably won't have to bother with putting away leftovers.
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No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years. The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.
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This guacamole recipe yields a creamy result thanks to the use of sour cream. The addition of prepared salsa adds extra flavor.
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Ramen noodles, rotisserie chicken, and cabbage are dressed in a simple vinaigrette in this quick and easy chicken salad recipe.
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This colorful pasta salad features a medley of crunchy veggies! Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions. A sweetened mayonnaise and vinegar binds the salad.
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The secret behind crowd-pleasing tacos de carne asada is flank steak strips marinated in orange and lime juice, grilled to juicy perfection.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
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A cold mango and apple salad has a hint of spiciness from a balsamic vinaigrette dressing made with red pepper flakes.
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Coleslaw with an inviting new twist of feta cheese and green onions - sure to become a new favorite! One large head of green cabbage may be used in place of the packaged slaw.
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Get Roasted Salmon with Chile Minted Cucumbers Recipe from Food Network
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Comforting, hearty, meaty, and savory, this three-bean hot dish is perfect for potlucks, and it's easy to keep warm in the slow cooker.