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Made with grated zucchini instead of potato, these Indian-influenced latkes are flavored with onions, chickpea flour, cumin, and coriander.
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This 30-minute soup features tender roasted chicken, carrots, pasta, and caramelized onions for a rich home-style flavor.
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Get Cucumber, Tomato and Red Onion Salad Recipe from Food Network
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A taco guaranteed to not fall apart.
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A homemade butter cake batter is topped with sliced fresh plums and baked, for a simple yet special cake.
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Get Lightened-Up Feijoada Recipe from Food Network
cooking.nytimes.com
Tomato-corn salsa is substantial, almost like a salad These light, fresh tacos make a wonderful summer meal.
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Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil are incredibly impressive, yet surprisingly easy to make. The contrasting textures and flavors...
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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Corn microwaved with cream, butter, eggs, sugar, salt and pepper. A quick and easy treat!
Ingredients: heavy cream, salt, pepper, butter, eggs, sugar, corn
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Cubed sirloin tips baked in cream of mushroom soup, red wine, milk, mixed with beef and beef onion soup mix. Served over egg noodles.