Search Results (11,175 found)
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Burrito Bowl! With black beans, rice, avocados, salsa, red cabbage, and lime.
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Strawberry ice cream can be made dairy-free by substituting cream with coconut milk. Please the dairy-free and dairy lovers alike with this sweet treat.
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This recipe is by Moira Hodgson and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple chicken, canned corn, and jasmine rice congee recipe is easily made in the slow cooker and well suited to cold weeknights.
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Buttery cookies that are crunchy yet tender. A gluten-free adaptation of the traditional recipe. Make sure your ingredients are really gluten-free. As a variation, dip each cookie halfway in melted chocolate chips and roll in nuts or sprinkles. Arrange on plate. These cookies freeze very well.
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This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto.
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Place all the necessary ingredients for risotto in your slow cooker and set the time for 2 hours. Italian-inspired dinner is ready!
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Beef and cabbage are baked with rice and tomatoes in this lazy version of golumpki, a traditional Polish cabbage and beef dish.
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A Mexican-inspired soup that is made by starting with a can of chicken and rice soup. Diced tomato with green chilies, and tomato sauce are stirred into the coup creating a creamy and potent combination. Tortilla chips are placed in individual soup bowls
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Small zucchinis are stuffed with basmati rice, ground lamb, and mint in this Middle Eastern dish.