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Eggs and cream mixed with broccoli florets, cooked quinoa, and Cheddar cheese and baked in muffins cups make a perfect brunch offering.
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This recipe is by Jane Sigal and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shrimp is simmered in a spicy tomato sauce with okra and andouille sausage.
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Slice yuba (tofu skin) and toss with carrots, green onion, cabbage, and peanut-ginger dressing to make Chef John's recipe for yuba noodle salad.
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This delicious and rich version of French Onion Soup is spiked with the addition of port wine.
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Start the morning off right by eating these egg salad English muffins with a spicy kick!
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This easy mushroom broth recipe makes the perfect base for soups, stews, gravies, and risottos.
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Long-grain rice absorbs a broth of pureed green chiles, cilantro, and tomatillos, giving you a flavor-packed yet easy green rice side dish.
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Simple, fresh, and hot, what more could a green salsa want? It contains tomatillos, serrano pepper, onion, and garlic.
Ingredients: tomatillos, peppers, onion, garlic, salt
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Fresh green beans are sauteed with onion salt, garlic salt, and garlic powder producing a quick and easy side dish.
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This is my family's traditional preparation of french cut green beans. You can apply this recipe to other vegetables, too. We use the same method for frozen cut...
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This is a Chinese restaurant-style egg drop soup, thickened with tapioca for a light, clear broth, with ribbons of egg. Chopped green onion and a little optional sesame oil and white pepper give it an extra finish.