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This recipe is by Marian Burros and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tempeh is sauteed with soy sauce, lime juice and lots of veggies including green bell peppers and spinach. Chopped green chile peppers and cilantro add a fresh kick. Serve with tortillas, refried beans and rice.
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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Get New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish Recipe from Food Network
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Get Parchment-Steamed Grouper with Martini Relish, Crispy Herbed Couscous and Sour Orange Sauce Recipe from Food Network
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I love ham and eggs so I adapted that idea for a great tailgate dish. Easy to make, easy to transport and really easy to eat.
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Get Deviled Ham Eyeball Sandwich Recipe from Food Network
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Get Ham, Apple and Cheddar Sliders Recipe from Food Network
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This recipe is at least 90 years old, my grandmother says they used it a lot during the depression. Also, you can substitute lemon, almond, or whatever for the vanilla if you're so inclined, but I like vanilla the best. It's also fat free.
Ingredients: egg whites, corn syrup, vanilla
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This quick fruit dish with a bit of added crunch is always fun to make with kids.
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Fried corn tortillas are filled with a mixture of chicken, green chilies, green chile salsa, and cream; then topped with Jack cheese, and baked to a delicious finish.