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Get Huevos a la Mexicano Tacos with Chipotle-Honey Bacon Recipe from Food Network
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Garbanzo beans, green beans, chunks of sweet potato and tomato are combined in chicken broth seasoned with thyme, basil and paprika in this soup which can easily be altered to suit a vegetarian diet.
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The portobello mushrooms in this vegetarian recipe are stuffed with the caramelized onions, croutons, and Gruyère cheese found in French onion soup.
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A moist carrot cake made with both baby food carrots and grated carrots, plus chopped pecans and coconut, baked in a Bundt pan. Decorate with cream cheese frosting and chopped pecans, if desired.
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This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Peanut Butter Crunch Protein Pancakes Recipe from Food Network
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A boneless leg of lamb is butterflied, rolled up around a spinach and goat cheese stuffing, and roasted to savory perfection to make a magnificent main dish that's fit for a formal dinner or that special holiday meal.
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By precooking butternut squash in your Instant Pot(R), the skin will slip right off, allowing you to make this quick and flavorful soup in just minutes!
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Very good melt in your mouth cookies. Makes a bunch.
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If you like coconut, this super moist slow-cooker cake is sure to please (three times over)!
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Cheesy, toasted pecans are great on this salad and just as tasty as a snack in their own right.
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Fish tacos are a staple among California surfers but are often beer-battered and fried. Kerry Simon's healthier, grilled version enriches the guacamole with low-fat sour cream.