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An earthy, tangy lentil salad with parsley and lemon juice makes the perfect backdrop for seared fresh tuna steaks.
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Fregola is a bead-shaped pasta from Sardinia; it's nicely chewy and can be used as a phenomenal base for a summer salad. Chef Jeff Banker roasts cherry tomatoes in the oven before he adds them to the fregola, which makes them especially sweet.
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This spicy sausage dip is great with tortilla chips or crackers. It's so thick and tasty, it could be a meal in itself!
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Canned tomato soup and vinegar dress a salad of boiled carrots, celery, bell pepper, and green onion.
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Mushroom caps are stuffed with a savory combination of pecans, Cheddar cheese, and green onions in this easy appetizer.
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What a fun and elegant way to serve potatoes. A simple, but fun cheesy potato that will be the show stopper on a plate. Serve this with a perfect grilled steak...
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A creamy filling of chicken, sour cream, and cheese gets an added "kick" stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.
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Use chunks of bread instead of crumbs to give a moister texture to your meatloaf.
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Egg salad made with Greek yogurt and brown sugar instead of mayonnaise is a quick and easy version of the classic egg salad recipe.
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Baked tortillas, packed with sausage, cheese and eggs. Swimming in a hearty sausage gravy.
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Those tidy packages of Ramen noodles seem to be quite versatile. Here they turn a broccoli salad into something special. The seasoning packet and a bit of oil and vinegar make the dressing, and the crunchy noodles combined with sunflower seeds, peanuts and green onions, do wonders for the broccoli slaw.
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Bubble, bubble. Toil and trouble. This appetizer is commonly known and used but, I have put my own little twist on this recipe. It is deviled eggs made to look like the eyeballs of a lizard. It a hit with the kids at my Halloween party.