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Ready-made spaghetti sauce is simmered with savory corned beef to make a thick, hearty topping for spaghetti cooked in bouillon.
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Fat free sour cream adds a smooth richness to this beefy spaghetti casserole.
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Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.
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Mix up your back to school lunches with this refreshing kiwi wrap.
cooking.nytimes.com
This Irish soda bread is inspired by a classic, made with white flour and currants, called “spotty dog.” My whole wheat version proved to be the perfect home for some particularly luscious golden raisins and walnuts that I get from a vendor at my farmers’ market
cooking.nytimes.com
To dress pasta Olive oil, of course But that was until I tried a generously buttered spaghetti at Arakataka restaurant in Oslo
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Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.
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Green bell peppers stuffed with ground beef, onion and rice, and then baked and topped with spaghetti sauce.
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These spicy crackers are great with a salad, dips, or chili!
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Spicy wheat bran muffins with grated carrots. It is unbelievable moist, and has the best flavor!
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At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead.
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Whole wheat couscous, kale, cannellini beans, and almonds make a hearty vegetarian meal even meat-eaters will enjoy.