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This meat loaf is packed with bell pepper and onion, as well as a Cheddar cheese and tomato sauce filling.
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A simple sauté of seasonal vegetables that was served at the Obama inaugural luncheon.
cooking.nytimes.com
I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.
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Vegan squash and leek soup is a Japanese-inspired soup thanks to the Japanese winter squash added to the dish.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Yellowtail Sashimi with Diced Chiles Recipe from Food Network
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This breakfast strata is a the ultimate meat-lovers treat. With plenty of sausage, bacon, potatoes, and cheese, no one will leave hungry.
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Zesty meat, beans, and peppers topped with sweet corn bread. A great, fast, family pleaser or potluck dish. Depending on the crowd you're trying to please, you may want to jazz it up: Bulk up the meat mixture with extra veggies, add Cheddar cheese, jalapeno peppers, or chili powder to the cornbread.
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Get The Last 'Stagon (Grilled Flank Steak) with Ying Yang Vegetables Recipe from Food Network
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A lighter version of a Spanish favorite.
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This crowd-pleasing jalapeno poppers recipe is made with cream cheese, cheddar cheese, and bacon.