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Freshly fried tortilla chips are layered with a spicy chicken and tomatillo sauce and plenty of cheese. Serve it with fried eggs for hearty breakfast or as a cheesy dinner.
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I created this easy Italian chicken breast recipe after living for years in the Canarsie section of Brooklyn. Enjoy!
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This vegan carrot soup is perfect for Easter or any other time of the year! Sweet potato gives it a rich and creamy texture without a lot of calories.
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This colorful Mediterranean rice salad is a great summertime dish with zucchini and peppers that you can customize with any vegetables.
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These ribs are generously seasoned with a mix of aromatics and slow-roasted until tender.
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Brining the shrimp improves both the taste and texture of this shrimp scampi.
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The crust is actually herbed mushrooms! It's also filled with a great tasting herbed ham and cheese custard. I created this recipe when I found myself with an abundance of mushrooms and leftover ham in the fridge and an urge to cook something different for lunch! It turned out to be a savory sensation.
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Fresh cucumbers, tomatoes, and red onions are tossed with spaghetti and an Italian-style dressing that's dressed up with freshly grated Parmesan and spices.
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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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Black beans and rice, with bell pepper and chili powder, are a Texas-inspired version of beans and rice even meat-eaters will like.
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One of my summer staples, zucchini boats have a tendency to disappear when I bring a dish to a cookout. Great when paired with a burger and an ice cold beer...
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These baked sandwiches are a great vegetarian version of the Italian grinder. Tender zucchini pieces are coated with a zesty marinara sauce and sandwiched with a generous helping of mozzarella cheese. They can also be made ahead of time, and heated just before serving.