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These stuffed pita are a great use for leftovers! I combined a couple of different recipes to come up with this mixture. The almonds and grapes really compliment the ham.
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These mojo-style black bean and brown rice bowls are an easy lunch or dinner option full of zesty, savory flavor.
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Use Mexican-style canned corn, cream cheese, canned green chiles, and fresh jalapeno pepper to make this dip reminiscent of jalapeno poppers.
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A creamy blend of buttermilk, sour cream, vinegar, chives, and parsley.
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Variations of the classic Singapore Sling abound, but mix up one of these potent and sweet cocktails with this recipe and you'll be pleased with the results.
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Pretty in pink with 7UP and grenadine syrup, and naturally topped with a bright red maraschino cherry. Cheers!
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Recipe given by Jbird NYC.
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These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste.
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A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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Kohlrabi, apples, and carrots are shredded and tossed in a creamy vegan dressing creating 'kohl' slaw. Serve in a wrap with stir-fried tempeh for a yummy lunch.
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Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.