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Use a flavorful broth — chicken or vegetable — to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient Rice thickens the soup and it’s all puréed with an immersion blender
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Dinner is near at hand with quick-cooking quinoa. It's delicious with mushrooms, asparagus, veggie tenders and a hint of lemon.
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This pie-style variation on Chilean empanadas is filled with beef, raisins, and black olives simmered in broth and wrapped in homemade crust.
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A hearty quick bread with oatmeal, whole wheat flour and just a little honey.
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These oyster crackers seasoned with packaged Ranch salad dressing mix are an easy-to-make and easy-to-eat snack for any party occasion.
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These veggie burgers have no soy in them, instead using cashews, almonds, rice, and pinto beans to deliver a meat-free burger option.
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
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A spice rub traditionally used on a beef brisket to make pastrami is applied it to America's favorite appetizer, chicken wings. The result is a pretty nice chicken wing recipe, which tastes nothing like pastrami.
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This delicious Galician dish of steamed clams in a saffron-infused white wine sauce is very common here in Spain. I give you my mom's variation, you will love it!
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Use diced tomatoes, tomato sauce, and tomato juice in this Spanish-influenced rice side dish.
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Pick your favorite type of berries, and enjoy them baked with oats and wheat germ in these moist muffins!
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This French dip sandwich recipe uses beef bones to make the jus for this classic roast beef sandwich.