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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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Chicken tenderloins, pasta, hard boiled eggs, and sliced veggies are chilled with Italian-style dressing and served cold over sliced romaine hearts.
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This guacamole is fresh, green, and a little zesty.
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Mushrooms and onions sauteed in butter and thyme are combined with flour, chicken broth, half and half, Parmesan and the liquid from marinated artichoke hearts to make a rich and delicious sauce. Fold in the artichokes and serve over hot linguini.
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.
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Get Roasted Red Bell Pepper Hummus Recipe from Food Network
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Earthy shiitake mushrooms, smoky bacon, and rich Cheddar cheese simmer in seasoned beef broth to create a main dish soup that's rich, filling, and satisfying.
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These refried beans are baked with cream cheese and Cheddar cheese for a creamy and delicious side dish for tacos.
cooking.nytimes.com
These meatballs started out, funnily enough, as a meatloaf for a meal at home one night with our actual family For the stewed-chicken-and-rice recipe, instead of forming a loaf, we made small, attractive meatballs, baked them briefly and then added them to the final stew with a chicken-skin garnish.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.