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A great low-fat corn chowder. It's vegan, so it uses soy milk, olive oil, and vegetable bouillon cubes. It's great for a meal starter or even as a main course.
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Black beans, white beans, and vegetable stock combine to make a hearty soup spiked with the flavors of thyme and cumin.
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Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.
Ingredients: vegetable oil, potato, salt
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Frying the potatoes twice gives these french fries a crispiness not normally achieved in home cooked fries.
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Gluten-free biscotti with almonds are quick and easy to prepare using gluten-free all-purpose flour and xanthan gum.
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Sliced mushrooms are sauteed in peanut oil with onions, garlic, and dried basil, then finished with white wine. It's a great side dish for mushroom lovers.
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This easy make-ahead casserole recipe has cheddar and Jack cheese, eggs, sausage, and bread baked into a satisfying breakfast or brunch dish.
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Creamy mascarpone and fresh zucchini on a thin, crispy crust makes a delicious dinner pizza.
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Roasted butternut squash, cashews, and farfalle pasta are combined with vegetable broth and miso to create this comforting vegan alfredo.
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Chef John's recipe for miso-glazed Barramundi is a quick and easy way to prepare the delicate, flaky, and sustainable white fish.
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This recipe for gluten-free tortillas using almond and coconut flour makes a quick and easy alternative to traditional corn or flour tortillas.
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Cayenne pepper adds a bit of zing to this recipe for honey mustard sauce.