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Macaroni potato salad is a Hawaiian plate lunch favorite. Two scoops potato mac for me!
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Chicken, corn and rice in broth are seasoned with chili powder and garlic powder and served with a squeeze of lime in this quick soup.
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Thinly sliced smoked sausage is quickly sauteed and then simmered with colorful bell peppers, fragrant onions and a touch of ready-made sweet and sour sauce. Add a pinch of cayenne pepper and as much hot pepper sauce as your tongue can take.
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This sweet and spicy mango pineapple salsa is so refreshing you won't be able to stop eating it.
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Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again.
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Sausage, Cheddar cheese, Swiss cheese, and sour cream are baked with eggs to create a rich, crustless quiche.
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A ground beef and macaroni casserole topped with potato chips. This recipe was given to me by my sister-in-law.
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The flavorful marinade - made with soy sauce, sesame seeds and oil, garlic, and a little sugar - gives a unique flavor to beef and vegetables. Serve over white rice for a complete meal.
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This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A hearty casserole that's easy to prepare. Bake brown and wild rice with your favorite vegetables; this recipe calls for red and green bell pepper, zucchini, carrot and celery.
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Shrimp, veggies and cheese are the perfect filings for a hearty omelet!
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This sandwich features grilled salmon, bacon, lettuce, tomato, and a simple sauce of dill, lemon zest, and mayonnaise.