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From "Vegetarian Cooking for Everyone" by Deborah Madison Over the years I've discovered that when eggplant and chard are combined, they produce an unsuspected...
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This recipe was a dinner party experiment that went very, very right. I used chard from the local farm we joined and black lentils I had in the pantry. Chard...
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Grilled Romaine! Hearts of romaine lettuce, painted with a herb vinaigrette, and grilled. Served whole, or chopped for a grilled salad.
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Your typical takeout order has nothing on this homemade version.
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Get Cucumber and Ginger Mignonette Recipe from Food Network
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A tasty meatloaf made of your choice of lamb or beef is served with mashed potatoes flavored with green onions and fresh peas for a colorful meal perfect for springtime.
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"There's almost a Dickensian quality to these stewed fruits," says Valerie Gordon. The recipe makes a large amount, but leftovers hold up beautifully and are great served over ice cream or plain cake.
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Mochi, a Japanese dessert, is made with 3 simple ingredients: glutinous rice flour (mochiko), sugar, and water creating a nice sweet dessert.
Ingredients: rice flour, water, sugar
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If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
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Get Garlic Mushroom Fondue Recipe from Food Network
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Get Shrimp Cocktail with Tomatillo-Horseradish Sauce Recipe from Food Network
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Mussels, cockles and shrimp retain their sweet succulence with the foil packet-grilling treatment.