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Summer squash are baked with lots of Cheddar cheese and eggs for a casserole that will make everyone want to take seconds.
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A tangy dip made with fresh herbs and feta cheese is great with assorted veggies, crackers, and pita chips.
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This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
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Make this aromatic, quick and easy curry with hard-boiled eggs the next time you're craving Indian or vegetarian food on a weeknight.
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After stuffing cooked pasta with a tasty blend of spinach, Parmesan, mozzarella and a dash of sugar, arrange tomato sauce and shells in a baking dish and chill overnight. Bake it the next day!
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These BLT egg bites make the perfect weekday breakfast you can prep ahead of time and enjoy as quick-fix leftovers the next day.
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Veggies, beans, and cheese sandwiched between two tortillas then heated in oil until golden on both sides.
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Get those lamb chops ready for grilling with a tangy tarragon marinade!
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This delicious spaghetti squash casserole combines cooked ground beef, onion, and bell pepper with baked squash, served in the squash shell.
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Fire up succulent salmon with an exciting blend of Cajun-style spices!
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caesar dressing can be a tasty and tangy way to spice up nearly any dish, but most versions contain at least one non-vegan ingredient, be it parmesan cheese...
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A crowd favorite at SF Food Wars’ 2009 Mac Battle Royale with Cheese.