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Tofu cubes are marinated in soy sauce, maple syrup, ketchup, vinegar, and seasonings, and then baked in the oven. The tofu can be used as a hot or cold snack or as a salad topping.
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Try this recipe to whip up delicious quick and easy vegan tacos full of garden greats like zucchini, tomato, and spinach, on corn tortillas.
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Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.
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Get Chicken and Leek Cornish Turnover Recipe from Food Network
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Golden cherry tomatoes, yellow peaches, and orange bell peppers are the highlights of Chef John's sun-kissed gazpacho, a refreshing yet savory summer soup made easily in the blender.
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Get Tassa's Turkey Cornucopia Burger with Paprika Aioli Recipe from Food Network
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A chicken chile verde recipe full of chiles, peppers, and chicken thighs; it's perfect for filling burritos or for a Cinco de Mayo party.
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Fusilli pasta is tossed with salami, roasted red peppers, and artichoke hearts creating an Italian-inspired antipasto salad for a delightful addition to picnics and parties.
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Get Middle Eastern Chicken Flatbreads Recipe from Food Network
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If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup But if not, chicken stock works well, too.
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The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).