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Even if the sun-dried tomatoes are dry-packed, theres no need to soak them before adding them to the risotto; the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish.
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Golden brown chicken cutlets are served with a lemony artichoke and caper sauce in this straightforward and delicious chicken dish.
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This cheesy spinach lasagna with fresh basil pesto is a great recipe for using up leftover cooked chicken and sure to be a crowd-pleaser.
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Once you’ve made the tomatillo salsa, this light filling is very quick to put together.
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Get Bolo's Black Beans and Rice Recipe from Food Network
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Delight the pickiest taste buds with this blueberry muffin made with applesauce. Crumble topping is optional but recommended.
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This flavorful crustless quiche is loaded with so many veggies and Cheddar cheese you won't even miss the crust.
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Slice yuba (tofu skin) and toss with carrots, green onion, cabbage, and peanut-ginger dressing to make Chef John's recipe for yuba noodle salad.
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Get Cuban Sandwich Recipe from Food Network
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This vegetarian sandwich from New York's Brooklyn Fare is terrific warm, but for a shortcut, use jarred olive tapenade instead of homemade and serve the sandwich cold.
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An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!
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Get Simple Broccoli Stir-fry Recipe from Food Network