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cooking.nytimes.com
I’ve modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters Make sure to buy beets that have a generous amount of greens attached Don’t be alarmed by the amount of oil: About half of it will still be in the pan when you’re finished, if you are careful to get it hot enough before you add the fritters.
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Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. I make Mexican Rice to serve on the side.
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Raw tomatillos, avocado, cilantro, and jalapenos are quickly blended together in a refreshing summer salsa! This is the ultimate fresh, green salsa. The addition of avocado gives it a wonderful creaminess!
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This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination of cheese in this recipe, even non-fat.
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Green tomatillo salsa is really easy to make with the addition of green tomatoes, cilantro, and garlic powder! This is great, green salsa that everyone asks me to make. I have made it several times and just recently had the best batch ever!
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This dish is good hot, at room temperature, as a side, or as part of an antipasto platter.
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This awesome slow cooker or sauce pot kielbasa is made with grape jelly and ketchup. It may sound gross but it tastes good! You can substitute any cooked sausage or cocktail franks for kielbasa.
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This dark, tangy cocktail is great for an evening in.
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If you love figs, goat cheese and honey, then you'll pop these onto your grill immediately. Just make sure your figs are ripe and that you get dozens.
Ingredients: figs, goat cheese, grape, honey
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A milkshake recipe made with grape juice and vanilla ice cream.
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I had heard of Green Pepper Kimchi, but have never seen nor tasted it. Intrigued, I had the dish described in detail, then set about creating it. This is the...
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Spicy green curry dressing is tossed with green lentils and kamut grains for a zingy side dish for your summer barbecue. This salad tastes wonderful the next day as well.