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Tender white beans and artichoke hearts get a refreshing lift from sweet bell peppers, crisp red onions, olives, parsley, mint and basil. A simple dressing of olive oil and wine vinegar bring the flavors to life.
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Yukon Gold potatoes layered in buttermilk, Cheddar cheese, salt and pepper and baked to bubbly perfection.
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Carbs on carbs never tasted so good.
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Vegetarian meatballs made with tempeh and plenty of seasonings are a tasty substitute for beef meatballs and go well with spaghetti or on a submarine sandwich.
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Baechu Kuk, a traditional Korean soup made of napa cabbage, soybean paste, and anchovy broth, is a simple yet flavor-packed recipe.
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Get Mary's Grilled Cheese Sandwich with Spicy Buffalo Chicken, Pepper Jack and Blue Cheese Recipe from Food Network
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The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.
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Tossed with sweet acorn squash and roasted tomatoes, this whole wheat pasta from chef Eric Chopin is packed with fiber and vitamins A and C. Olives and toasted pine nuts add heart-healthy fats.
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Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines.
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Ground beef is browned, then simmered with chili beans, tomatoes, onion and bell pepper in this simple chili.
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Get Cowboy Beans Recipe from Food Network
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Chef John flavors these roasted potatoes with a tangy, savory mix of chicken broth, lemon juice, and lemon zest to make one stunner of a side dish.