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This vegetarian Japanese-inspired miso soup has pumpkin, tofu, and buckwheat noodles garnished with green onion, sesame seeds, and pickled ginger.
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Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. The dill/mustard vinaigrette is chilled as well. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.
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Prepare this easy, tasty stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it a sweet and savory flavor.
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Beets simmered with garlic, onion and cumin seed.
cooking.nytimes.com
This gratin contains less cream that you might expect, and it’s a simple dish, although preparation of the artichokes might take a little extra time Chef Acheson says: “Everybody thinks there is a lot of complexity to artichokes Cooking and cleaning an artichoke is not difficult
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Get Korean Bulgogi and Mushroom Tacos Recipe from Food Network
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Stephanie from the blog Adventures in Shaw won the 2008 Marx Foods Mushroom Recipe Contest grand prize for this sophisticated vegetarian tart.
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Get Shrimp and Snow Pea Salad Recipe from Food Network
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All you do is brown the Italian sausages and your slow cooker does the rest in this warming dish with colorful bell peppers, rich tomato sauce, and fresh basil.
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Fish and Brewis with Scruncheons is a traditional salt cod and bacon dish from the Canadian provinces of Newfoundland and Labrador, delicious as all get-out.
Ingredients: bread, cod steaks, salt, fatback
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This virgin gin and tonic cocktail recipe is made with infused nonalcoholic wine, tonic water, and a lemon or lime wedge.