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We love that word - easy. The peppers pre-cook in the microwave while you make the tomato, bean, corn, and green onion stuffing. When both are ready, stuff the peppers, and pop in the microwave again. Top with cheese. Easy!
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This is a deliciously decadent, filling, and easily vegan pasta salad that I made up on the spot to bring to a potluck. It's so versatile, you can add or omit almost anything!
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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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An oregano/olive oil dressing with a dash of lemon makes this greek salad recipe just a bit different. All the veggies are chopped so when the salad is tossed, each bit gets its equal share of dressing.
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Spaghetti is tossed with a variety of vegetables and Cheddar cheese and flavored with Italian dressing for a filling lunch or hearty side dish.
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A tomato based, ground beef goulash with lots of fresh veggies and savory spices.
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Get Mac-Daddi-Roni Salad Recipe from Food Network
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Get Grilled Ratatouille Recipe from Food Network
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Using an Instant Pot® speeds up this easy spinach and crab dip, the perfect paleo- and keto-friendly appetizer!
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Get Fajita Butterfly Shrimp with Cilantro Rice Recipe from Food Network
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Get Olive Oil Poached Tuna Infused with Thyme, Lemon, and Shallots Recipe from Food Network
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Slice the chicken breast in half horizontally; stack the thin halves, then thinly slice crosswise.