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This is a recipe I have worked on for a while and I think it is just about right. It goes well with just about anything from fried fish to hamburgers, and is to die for on a pulled pork sandwich. If you are going to use it with Q, reduce the amount of dressing you add to the cabbage so it's not too sloppy. For best results refrigerate over night to allow flavors to marry.
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Get Chicken Tikka Masala Recipe from Food Network
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Shrimp and spinach are cooked in a buttery sauce with zoodles (zucchini noodles) in this gluten-free, grain-free version of an Italian classic.
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A homemade balsamic vinaigrette dresses this kale, spinach, and lettuce salad.
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Browned ground beef or turkey is combined with kidney beans, tomatoes, avocado and taco seasoning mix in this soup topped with sour cream and grated cheese. Serve with tortilla chips.
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This recipe is by Dena Kleiman and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Also a great use for leftover quinoa!
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This recipe includes white potatoes as well as a bevy of other fabulous ingredients - peanuts, corn, cucumber and red onion. The dressing is oil-based with a splash of lime juice and chopped fresh cilantro.
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Fluffy couscous is dotted with green onions, red pepper, fresh cilantro and black beans and boasts the Southwest tang of a lime-cumin vinaigrette.
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Get Veracruz-Style Tilapia ("Pescado A La Veracruzana") Recipe from Food Network
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Get Southwestern Sloppy Joes Recipe from Food Network