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Mexican-style hot tomato sauce gives a punch to this sloppy joes recipe for a spicy spin on an American classic everyone will love.
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You won't even miss the mayonnaise in this classic chicken salad! I like to serve this on a bed of lettuce with a side of sliced tomato for a healthy lunch.
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A comforting tomato, zucchini, and eggplant stew with the flavors of southern France makes a great side dish to serve hot or as a nice lunch served cold with cottage cheese.
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This soup highlights the sweetness of roasted cauliflower and garlic. Serve this on its own for a quick lunch or with salad and bread for a satisfying dinner. Make it vegetarian by substituting vegetable broth for the chicken broth.
cooking.nytimes.com
In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes But I find this pretty irresistible, a sort of vegan picadillo
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With cranberries, chile paste, cilantro, and roasted corn and butternut squash, this colorful salad is a perfect side dish to make for fall.
cooking.nytimes.com
A good lemon dessert is a foolproof crowd-pleaser, and this delightfully easy sour cream poundcake is no exception The inside of the cake is sweet and tender, laced with a subtle lemon flavor throughout, while the outer part of the cake, brushed with a simple lemon juice-confectioners' sugar glaze, is distinctly tart and slightly crunchy The two together is a sort of perfection.
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A sponge cake is soaked in a mixture of three kinds of milk and topped with whipped cream and optional strawberries.
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Get Snickerdoodle Cake Recipe from Food Network
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The perfect cross between a berry muffin and a jelly doughnut—minus the dairy.
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These two flavors blend well together. This forms an attractive and moist cake.
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Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.