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Made with butter and two kinds of cheese, these mini twice-baked potatoes topped with Creole-seasoned shrimp are an impressive appetizer.
Made with butter and two kinds of cheese, these mini twice-baked potatoes topped with Creole-seasoned shrimp are an impressive appetizer.
Ingredients:
bacon, potatoes, vegetable oil, butter, mascarpone cheese, green onions, cheddar cheese, shrimp
www.allrecipes.com
This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.
This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.
www.foodnetwork.com
Get Roasted Potato-Chorizo Hors d'Oeuvres Recipe from Food Network
Get Roasted Potato-Chorizo Hors d'Oeuvres Recipe from Food Network
www.delish.com
This teriyaki beef stir-fry is incredibly easy for a busy weeknight. While flank or skirt steak would be great here, we opted for top round steak, which is nicely tender after marinating for just 30 minutes.
This teriyaki beef stir-fry is incredibly easy for a busy weeknight. While flank or skirt steak would be great here, we opted for top round steak, which is nicely tender after marinating for just 30 minutes.
Ingredients:
steak, teriyaki sauce, cloves, ginger, cayenne pepper, canola oil, bell peppers, baby spinach
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Amanda Hesser and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
salt, grits, corn kernels, prawns, olive oil, lemon, lemon juice, breakfast radish, salad, parsley leaves, chives
www.allrecipes.com
This vegan rotini pasta salad is jam-packed with veggies like broccoli, cauliflower, butternut squash, peas, and jicama, just to name a few.
This vegan rotini pasta salad is jam-packed with veggies like broccoli, cauliflower, butternut squash, peas, and jicama, just to name a few.
Ingredients:
wheat, broccoli, cucumber, butternut squash, green beans, jicama, italian dressing, snow peas, cauliflower, cherry tomatoes
www.chowhound.com
A simple vegetarian version of carpaccio: paper-thin slices of young zucchini lightly drizzled with olive oil and topped off with creamy feta cheese.
A simple vegetarian version of carpaccio: paper-thin slices of young zucchini lightly drizzled with olive oil and topped off with creamy feta cheese.
www.allrecipes.com
Quinoa, butternut squash, zucchini, cranberries, and dried apricots add flavor and color to a pilaf-like dish that's vegetarian and gluten-free.
Quinoa, butternut squash, zucchini, cranberries, and dried apricots add flavor and color to a pilaf-like dish that's vegetarian and gluten-free.
Ingredients:
vegetable stock, quinoa, olive oil, butternut squash, zucchinis, green onions, apricots, cranberries, parsley, lime
www.foodnetwork.com
Get Moroccan Stew Recipe from Food Network
Get Moroccan Stew Recipe from Food Network
Ingredients:
olive oil, acorn squash, cinnamon, lentils, brown rice, coriander, bay leaf, curry powder, vegetable stock, onion, apricots
www.allrecipes.com
This November harvest casserole with butternut squash and sweet potatoes is perfect for Thanksgiving. Omit chicken sausage for vegetarians.
This November harvest casserole with butternut squash and sweet potatoes is perfect for Thanksgiving. Omit chicken sausage for vegetarians.
Ingredients:
butternut squash, sweet potatoes, water, salt, couscous, chicken sausage, green bell pepper, green onion, mozzarella cheese
www.foodnetwork.com
Get Sesame Encrusted Seared Tuna Recipe from Food Network
Get Sesame Encrusted Seared Tuna Recipe from Food Network
Ingredients:
yellowfin tuna, marinade, olive oil, vegetables, sesame seeds, chives, white rice, scallions
cooking.nytimes.com
This rustic dish is inspired by a recipe served in France, in the Loire Valley, during harvest time At lunch, this delightful tart shared the table with green lentils and pork sausages Feel free to make the tart the focus of a meal, perhaps with a side of bright greens.
This rustic dish is inspired by a recipe served in France, in the Loire Valley, during harvest time At lunch, this delightful tart shared the table with green lentils and pork sausages Feel free to make the tart the focus of a meal, perhaps with a side of bright greens.
Ingredients:
butternut squash, butter, yellow onion, parsley, garlic, flour, salt, egg yolk, heavy cream