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The basic Italian dressing in this salad is dressed up with balsamic vinegar, brown sugar, celery seeds and dried basil. Wonderful poured over the just-cooked pasta and all the julienne and chopped veggies. Serve chilled.
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Creamy shrimp and potato soup with red bell peppers and fresh spinach is perfect for company and for regular weeknight dinners.
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A slow-cooked red chicken chili with kidney and black beans has a light, savory-sweet flavor because it's made with mango salsa, stewed tomatoes, and rice vinegar. It isn't too spicy for kids.
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This slow cooker recipe for a cabbage soup gets extra flavor from chicken bouillon and bacon, while boosting the green content by adding kale and Swiss chard.
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Shrimp and rice casserole baked with tomatoes, mushroom soup, and French onion soup is a flavorful side dish to any seafood entree.
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This recipe recommends a convection oven, but we think that a regular oven will work if you increase the cooking time. Regardless, this is a lovely recipe. Baby carrots, new potatoes and eggplant are tossed in fresh and dried herbs and drizzled with olive oil.
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This fresh summer side dish puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning, you get a zesty salad.
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Take the fuss out of making risotto by replacing the rice, as this recipe does in mixing quinoa with sauteed vegetables.
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This pasta salad, made with Provolone, salami, pepperoni, bell peppers, and black olives tossed with fusili pasta and Italian salad dressing, is very easy to make.
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A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.
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Cowboy caviar, made with pinto beans, black-eyed peas, corn, and peppers, is fantastic served with tortilla chips.
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Tostada shells are layered with seasoned ground beef and potatoes topped with an egg and sprinkling of cilantro for a simple Mexican-inspired breakfast.