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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
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A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
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I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.
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This savory, vegetarian side dish combines quinoa with celery, carrots, and turmeric.
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This crepe-inspired dish, made with Morningstar Farms® Maple Flavored Veggie Sausage Patties, is easy to make and enjoy.
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This recipe is by Barbara Kafka and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Nabe Yaki Udon Recipe from Food Network
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Try celebrity chef Jamie Oliver's mouthwatering slow-roasted pork recipe.
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A simple but tasty soup to make using a leftover ham bone, kidney beans, and potatoes. Put it all into the slow cooker in the morning, and come home to a savory hot meal.
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I love the added flavor the Portabella and Shiitake Mushrooms give this dressing. It's a favorite!
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This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.
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A spicy sauce of tomatillos and plenty of cilantro makes this simple chicken dish an extra special. Leave the jalapeno seeds and ribs intact if you want a little more heat.