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This is a nice change from ordinary quiche. Full of ham, wild rice, mushrooms, red bell peppers, and flavored with a touch of Dijon mustard, this quiche is fabulous for breakfast, lunch, or dinner. And the meat & veggie mixture is terrific simply scrambled with eggs for a quickie meal!
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Ribbons of fresh basil decorate this salad made with fresh corn, green onions, and tomatoes and dressed with sour cream and Parmesan cheese.
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A very tasty soy sauce dressing is poured over chilled, cooked rice and lots of veggies - spinach, bean sprouts, mushrooms, peppers, green onions, celery. And lest we forget, a generous sprinkling of cashews. Serves twelve.
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Vegan paella, made with rice, artichoke hearts, and peas, is a hearty version of the traditional Spanish-favorite.
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This recipe is by Christine Muhlke and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A zesty Mexican-inspired casserole that is easy to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce.
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Chicken breasts are rolled with jalapeno peppers and cheese and wrapped with bacon. The chicken is served on a bed of rice with a white wine sauce and a garnish of red bell pepper and corn.
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Corn relish is not difficult to make, and is always a colorful end of summer treat.
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Browned pineapple and Jamaican jerk seasoning add a sweet and sassy flavor to these chicken fajitas.