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Portabello mushrooms are amazing and when they are baked with olive oil and then stuffed with an equally amazing kasha-based pilaf - flavored with carrots, and garlic - the end result is indescribable.
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A classic, creamy recipe, but with made kohlrabi instead of potatoes.
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Italian Crisp Wafer cookies made with a patterned iron. This recipe has chocolate and ground nuts. These are also good when topped with your favorite chocolate icing.
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This plate is beautiful to look at and sensational to eat.
cooking.nytimes.com
The staff at The Meatball Shop in Manhattan eat these around the clock You’ll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach You can also top with Spinach-Basil Pesto
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Get Chocolate Olive Oil Cake Recipe from Food Network
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Cashews are the base of the cake and the crust in this gluten-free, paleo-friendly raw chocolate cake with coconut.
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
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Get Nachos with Pickled Jalapenos Recipe from Food Network
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Get Three-Bread Stuffing Recipe from Food Network
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Fresh green beans are sauteed with onion salt, garlic salt, and garlic powder producing a quick and easy side dish.
cooking.nytimes.com
This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich Serve slices plain or buttered, or spread thickly with cream cheese for a more tangy and luscious variation.