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Avocado and cantaloupe top arugula leaves in this tangy salad drizzled with a cider vinaigrette.
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In Brazil, cooks make feijoada the national dish of stewed, smoked meats, and black beans with dried beef called carne seca. Beef jerky is a clever approximation.
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This Creole rice dish is a quick, lower fat version of an old favorite. I've had this recipe for many years, but have modified it for my family's tastes. You can do the same. There's a lot of room for creativity here.
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Get Pasta ai Quattro Formaggi Recipe from Food Network
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Layered with delicate veggies, a creamy sauce, and three cheeses, this lasagna captures the freshness of spring straight from the freezer.
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Marmite® combined with rice, chicken, and eggs is extremely fragrant and it doesn't even taste strongly of Marmite® at all! Adventurous food fanatics, this is a winner!
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At Butcher and Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, but incredibly tasty vegetarian sandwich, called a sabich, with vegetables, hummus, house-baked pita, and herbs from a garden right behind the restaura
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There are lots of diced veggies that give this salad its flavor, color, and name. Red bell pepper to diced green onion. And a few generous splashes of hot pepper sauce give it some zip. Tuna never had it so good. Serves four.
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These vegetarian burgers made with black beans and quinoa are delicious!
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Red and green Chilean grapes, freshly chopped parsley and toasted pecans are just a few of the ingredients that make this wild rice stuffing stand out from the...
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Easy enough for a beginner and fast enough for a weeknight dinner, these stuffed mushrooms offer a full mushroom flavour with a hint of garlic. Instead of a slow...