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Discover the tangy, fresh taste of sliced green tomato, rolled in cornmeal breading and fried to a golden brown. Serve with a dollop of spicy remoulade sauce you whip up in seconds.
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Jambalaya doesn't get any easier than this Instant Pot(R) version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
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Think of this as manicotti unbound. Cooked ziti is layered with a creamy blend of ricotta and mozzarella cheeses, enriched with egg and fragrant with nutmeg. A full-flavored tomato and basil sauce blankets the layers. Bake until bubbly and serve!
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Shrimp is simmered in ale with Portuguese pimenta, parsley, and paprika in this flavorful dish that's simple enough for a weeknight.
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This cheesy blend of catfish and vegetables is a thick, creamy crowd pleaser.
cooking.nytimes.com
This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes Yes, artichokes are not in season in the fall, but frozen work beautifully here.
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Lamb meat is cooked with vegetables and seasonings until very tender.
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Get Black Bean Soup Recipe from Food Network
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Zucchini and yellow squash mixed with milk, cheese, and buttery crackers are baked until bubbly and golden in this summery gratin recipe.
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A rich crab and fontina cheese stuffed mushrooms appetizer recipe.
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Little half-moon shaped pillows made with prepared wonton skins are stuffed with a flavorful filling made of tofu, cabbage, and chopped cooked rice noodles, then fried to a crisp golden brown.
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Get Saffron Rice Cakes Recipe from Food Network