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Ground cumin flavors this latin-inspired salad.
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This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
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Can we always top our salads with meat and cheese, please?
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Serve this hot pumpkin spice syrup over pumpkin pancakes or your favorite flapjacks.
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Get Charred Corn Guacamole with Corn Chips Recipe from Food Network
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
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Kenny Rochford, general manage of Medlock Ames winery, pickles Chioggia beets from the winery gardens to use in the tasting room. They're perfect in a salad with parsley and fennel fronds.
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This is the perfect side dish for East meets West. The American classic gets a modern update by adding spicy chopped fermented cabbage and Korean chili paste.
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
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This is a recipe I discovered about 25 years ago when grape gelatin was hard to find! It's a terrific side dish or a delicious dessert. It's very rich in flavor and can be made ahead of time. Also good with cherry gelatin and cherry pie filling.
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Caesar salad just got heartier with the addition of bacon, mushrooms, and garlicky homemade dressing. Top with chicken for a complete meal.
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Corn and other vegetables broaden the possibilities for this chicken and mayonnaise combo. Try adding a little soy sauce, or maybe some salsa or chutney.