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This recipe is by Mark Bittman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Penne pasta has great company in this robust salad that is hearty enough to serve as an entree. Tomatoes, cucumbers, green peppers, sweet onion and black olives are tossed with the pasta and an herbed oil and lemon juice dressing.
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Cocktail sauce makes this a different tasting dip. People are amazed when they find out the 'secret ingredient'. Serve with crackers or tortilla chips.
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Kale, broccoli, and cilantro are folded into quinoa in this warm one-skillet salad that makes a quick and easy dish packed with protein.
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A classic South American potato salad, also known as 'Ensalada Rusa,' that contains chopped green olives and mixed vegetables with a little kick of lemon and ground mustard.
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Avocado is tossed with peas, tiny shrimp, olives, onions, and seasonings, then served in the shells made by the scooped-out avocado peels.
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Greek tomato salad with cucumbers, feta cheese, and olives will be the hit of the party. Everyone will be asking for the recipe!
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A spicy tuna mixture is nestled between two layers of rice in this Portuguese inspired casserole.
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Kids will love these baked biscuit cups filled with seasoned ground beef and topped with fun Halloween pumpkin faces made of cheese.
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This Spanish-style potato salad includes potatoes, red bell pepper, and olives tossed in an olive oil-based dressing that goes well with many main dishes.
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The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good.
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A creamy, spicy dressing is served with a bowl of lettuce, corn, olives, and kidney beans in this Mexican-influenced salad idea.