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From "Vegetarian Cooking for Everyone" by Deborah Madison Over the years I've discovered that when eggplant and chard are combined, they produce an unsuspected...
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This recipe for smooth guacamole is made by blending tomatillos, cilantro, chiles, onion, and avocado; serve it on tacos, burritos, or tortilla chips.
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Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.
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A savory combination of spinach, lettuce, and parsley are pureed with rice, not cream, in this cool jade green soup. Garnish with sour cream, paprika, and dill.
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This strawberry rhubarb pie bakes for an hour and uses strawberries, rhubarb and cinnamon for a winning combo.
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This is a great creamed corn recipe that is not too sweet and is baked in the oven to give it a firmer consistency.
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Our favorite recipe has to be Chicken Piccata. Its a dish we make for our family weekly and it definitely is the kids' favorite!
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Pork, bacon, veggies, and rice are baked together for this pork fried rice and vegetable casserole recipe.
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This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for quick and easy Spanish rice mixes cooked rice with diced tomatoes, chili powder, and beef bouillon to accompany Mexican-inspired meals.
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This recipe was a dinner party experiment that went very, very right. I used chard from the local farm we joined and black lentils I had in the pantry. Chard...
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This is a Chinese restaurant-style egg drop soup, thickened with tapioca for a light, clear broth, with ribbons of egg. Chopped green onion and a little optional sesame oil and white pepper give it an extra finish.