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This hearty soup recipe features potatoes, carrots, celery, kidney beans, and kale in vegetable stock for a simple, Italian-style comfort dish.
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A recipe from Plated for tortelloni in brodo with mustard greens.
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This is a meatless version of one of my split pea soups, sweetened with hoisin sauce and roasted garlic. Made thicker, it can be used as a sweet accompaniment to a plate of Basmati rice and assorted Indian breads.
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Use leftover cooked beef plus a few other things to mix up a tasty sandwich filling to serve on bread or in pita pockets.
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Sliced carrots are given some zip with the addition of jalapeno peppers and onions.
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This quinoa salad with huckleberries, toasted sunflower kernels, and chickpeas has a bright flavor thanks to plenty of lemon juice and zest.
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This is a fun and stackable dish that literally looks like its name. First comes the plate than the pile of corn chips, then kidney beans, lettuce, tomato, green pepper, onions, olives, carrot, cheddar cheese, salsa and finally, a dollop of sour cream.
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Crunchy cucumber, tender butter lettuce, and chilled cubes of tofu star in this Asian-inspired salad.
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This stir-fry has a ginger-garlic kick that you won't be able to resist.
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Fresh veggies, shrimp and pasta make this one-dish meal a busy cook's dream! Neutral soybean oil lets the fresh flavors take center stage. Serve and enjoy, hot or cold!
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A slow cooker pot roast, made with sirloin, has a surprise ingredient -- a can of citrus-flavored soda, poured into the cooker, to add a little tangy sweetness.
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Matambre is a contraction of the Spanish words for "kill" and "hunger" -- it's the hunger killer It's beef traditionally stuffed with vegetables, herbs, hard-cooked egg and seasonings I cannot abide hard-boiled egg in cooked meat dishes, so I've substituted olives