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Barbeque shrimp marinated in lemon and ginger with a hint of sesame.
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This is my Wisconsin version of a classic Bloody Mary drink. On special occasions, garnish with skewered bite-size pieces of Wisconsin Cheddar, Monterey Jack, pepperoni, salami, green olives or cocktail shrimp on top. Best when consumed before noon.
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Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables.
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Perfect for a Mother's Day brunch, this frittata showcases fresh spring veggies, potatoes, and cheese. Cook the potatoes before you start.
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Grilled cauliflower is a quick and easy side dish to accompany your favorite grilled meat at summer barbeques.
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Spicy sauteed shrimp are served in soft tacos with chopped mango, red onion, and a drizzle of kicked-up Ranch dressing.
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Using ground turkey, canned kidney beans, and plenty of seasonings gives this simple and surprisingly light chili plenty of flavor. It's even better the second day!
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Feel free to substitute whatever vegetables are in season when preparing this super-simple pasta dinner.
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Mac & cheese goes from ordinary to extraordinary with the addition of sautéed fresh vegetables and creamy poblano & queso soup. This crowd-pleasing casserole is incredibly good, easy to prepare and sure to earn rave reviews!
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Pico de gallo with cabbage is a Mexican-inspired slaw that is perfect as a quesadilla-topper, with chips, or as a salad.
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Tuna macaroni salad gets dressed up with sliced cucumbers, tomatoes, green pepper, and hard-cooked egg in a creamy Italian dressing.