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This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through.
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My mom taught me how to make this very tasty stir-fry. My boyfriend loves it so much I make it at least once a week! You can use virtually any combination of vegetables and meat you like, but the combination of sauces is essential. Serve over steamed rice or noodles.
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A light weeknight meal, this ground beef stroganoff casserole is made with extra lean beef, cream of mushroom soup, and fat-free sour cream.
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Chicken, shrimp, and vegetables are rolled in rice paper wrappers and deep-fried in this authentic recipe for Vietnamese Cha Gio.
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Beef is marinated in a maple syrup-lime juice marinade and grilled with vegetables in this "Firecracker Kabobs" recipe that is great for the Fourth of July.
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Get The Lux Quesadilla Recipe from Food Network
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This is a playful vegan take on osso buco that uses carrots instead of veal.
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I know not many people are fans of Brussels sprouts, but I love them! This tasty casserole combines the flavors of chicken, garlic, Brussels sprouts and Swiss cheese. If you are not a fan of Brussels sprouts, sub in broccoli!
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Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked.
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Use your slow cooker and this recipe for an easy way to make a traditional beef, mushroom, and barley soup.
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Pizza night just got more fun with individual-sized pizzas--plus they're made completely on the grill.
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Served in hoagie rolls, these steak and cheese melts--made from start to finish in the air fryer--combine perfectly cooked steak and veggies with melty cheese.