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Brown rice and lentils are flavored with caramelized onions and spices for a delicious side dish or vegetarian meal.
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This refreshing and colorful edamame salad has black beans, garbanzo beans, red and yellow bell peppers and is tossed in a light rice vinegar dressing.
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"My parents are Ecuadoran," Garces says, "so I find myself adding Latin American ingredients to everything I cook." His take on green bean casserole is a vibrant medley of beans tossed with oranges, dates, and almonds plus a sprinkle of his secret
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Salmon, lentils and bacon-a near perfect trinity of protein.
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Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table.
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Once you taste this pie you'll know why this is a blue ribbon winner. The custard is sweet and creamy and bakes up perfectly. The crust stays flaky and delicious. Garnish with freshly grated nutmeg.
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This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!
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Homemade turkey breakfast sausage, nicely seasoned with sage, marjoram, and red pepper flakes, is ready in less than 30 minutes.
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Use turkey thigh meat instead of pork for these shredded barbecue sandwiches. The meat cooks in the slow cooker all day long. Serve with coleslaw!
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A deep-fried egg roll with the flavor of a cheeseburger.
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A lighter version of egg salad has a healthy amount of fresh celery and green onion in a dressing made with reduced-fat mayonnaise, mustard, and horseradish for zing.