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Fresh tomato salsa with green onions, garlic, and cilantro is a refreshing addition to Mexican-inspired meals.
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I love simple, raw, shredded salads, and this would be amongst my favorites. The first time I ate a version of this salad, it was made, and served to me, by a...
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Whether you freeze this mixture of beef and carrots in a sweet-and-savory Asian-style sauce or put it straight into the slow cooker, it's easy and delicious!
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I got the original recipe from my father-in-law and made a few changes. It has been one of my family's favorites for over 20 years. Serve over white rice, or complete with a side of French fries. It may not sound fancy but it is definitely delicious!
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This St. Patrick's Day, tuck the makings of traditional beef-and-potato stew into flaky pastries you can bake straight from the freezer.
cooking.nytimes.com
This recipe is by Toby Cecchini and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe combines quinoa and roasted sweet potatoes in a fresh and zesty grain salad fit for a gluten-free, vegan or vegetarian diet.
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This vegan bowl features pinto beans, quinoa, sauteed peppers, avocado, and soy cheese for a filling, well-balanced lunch or dinner.
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If you prefer, you can make these enchiladas vegetarian with a few easy swaps and changes.