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A great way to use up leftover rice, this quick fried rice cooks up with frozen peas, baby carrots, eggs, and soy and sesame sauces.
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The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
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White rice tossed with broccoli, tomatoes, peas, corn, hard-cooked eggs, and chicken, dressed with a simple vinaigrette. Serve chilled with fruit and rolls.
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"I started making my Abilene sauce 20 years ago, and every year I tweak it or add something," says Olivia chef James Holmes of his signature barbecue sauce. Despite its spicy intensity, the pork and beer flavors come straight through.
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Nutty artichokes with a sweet and floral homemade mayonnaise.
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I used a mix of packaged sturdy greens and baby broccoli for this substantial pizza, but you could also use rapini.
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A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.
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The ever-popular linguine with clams has never been easier than with Chef John's version of the classic Italian recipe, this time made with spaghetti.
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This main dish recipe features sliced beef sirloin cooked with potatoes, and onion in a sauce made with prepared dashi soup, sake, and soy sauce.
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.
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Get Mixed Green Salad With Parmigiano Crisps Recipe from Food Network
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Get Falafel Recipe from Food Network