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I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling, and delicious, and you could make it vegetarian by using vegetable stock.
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In this superhealthy vegetarian main course, blogger Sara Forte of Sprouted Kitchen serves sweet-spiced tofu over a warm kale-and-barley salad. Barley has a nice chew that is delicious with spiced tofu, says Forte.
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cabbage Stuffed with Barley and Pomegranate Seeds Recipe from Food Network
Ingredients: kasha, pomegranates, cabbage
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This basic recipe is a good starting point for lots of delicious and creative cakes.
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Get Avocado Fries Recipe from Food Network
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Lemon syrup poured over this blueberry zucchini cake makes it so moist you won't even notice it's made with fat-free yogurt and no eggs.
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It's a cookie made out of two different kinds of cookies. How meta.
Ingredients: butter, egg, banana, baking soda, flour, oreos
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This thick and hearty hamburger soup is loaded with vegetables and barley.
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Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.
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Is it pie? Is it cake? Is it a blondie? Yes. Yes to all three.
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This rolled-and-cut variation on golden biscuits calls for buttermilk.