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Take this salad to work and make your coworkers jealous! Marinated grilled chicken breast is tossed with mango, black beans, and jicama in a sweet and tangy dressing.
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A colorful complement of al dente vegetables - red bell pepper, artichokes, broccoli, tomato and mushrooms - are tossed with sauteed chicken, pasta and a dash of Parmesan.
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This recipe is by Molly O'Neill and takes 25 minutes, plus at least 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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These easy-to-make mini pizzas with olive slices for eyes and string cheese for mummy wrap are perfect for your trick or treaters before they head out the door!
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Brighten up your morning with this scramble featuring pepper jack cheese, pan-crisped chorizo, and tortilla strips.
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Chicken breast meat is cooked with garlic, sesame oil and tender, sweet pea vines in this quick and easy recipe.
cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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Sometimes simpler is better. This six ingredient bean soup recipe is a delicious combination of navy beans, carrots, onion, and bacon, simmered until the soup is thick and the beans are tender. A winner with children and adults alike.
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This creamy papaya soup is easy to prepare and serves as the perfect starter to a spring meal.
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