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Chicken thighs marinate for an hour in an easy Asian-inspired sauce mix, then are baked and served with more sauce. There's honey for sweet, soy for salty, and chili sauce for hot, plus plenty of garlic. Marinate ahead of time to make dinner extra fast.
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This recipe is by Daniel Patterson and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Garbanzo beans and peas are coated with a seasoned olive oil dressing and served chilled.
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This microwave dish is perfect for those hot and humid days when the garden is bursting with zucchini.
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A lighter version of a Spanish favorite.
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I adore curry and thought that this aromatic spice would be a natural with tuna. My family thinks that I was right and ask for these tuna-melts often. Easy and very tasty. To keep this recipe on the light side, use non-fat mayo and low-fat cheese.
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Potatoes, milk, corn and Cheddar cheese are the signature ingredients in this quick, creamy soup.
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A sweet and tangy tomato-based dressing with no mayonnaise coats macaroni, tomatoes, and green peppers in a fresh macaroni salad that's great for a hot day.
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A savory mix of cream cheese and imitation crab meat fills these baked appetizers.
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Chicken-flavored rice with seasonings mimics the taste of a famous boxed stuffing mix. It's great for the gluten-free people in your life who are craving stuffing with their meal.
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Pureed black beans give this hearty soup a creamy texture. Make it as spicy as you like by adding more or less red pepper flakes.
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Beets baked with sweet potatoes and onion make for a colorful, delicious fall or winter side dish.