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Zucchini blossoms are added to this quick and easy vegan zucchini noodle dish that is ready in under 30 minutes. Chickpeas add protein to the dish.
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Empanada dough is filled with a tasty combination of ground beef, onion, black bean soup and queso fresco and is baked until golden perfection. They're loaded with flavor and guaranteed to become a weeknight favorite.
cooking.nytimes.com
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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The unique flavour of arugula makes this pesto peppery and robust.
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Recipe is from Blue Apron Meals. For full step by step instructions with pictures visit http://www.blueapron.com/recipes/salmon-burgers-corn-on-the-cob-with-basil...
cooking.nytimes.com
Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
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This is an authentic recipe for Mexican green tamales (tamales verdes) that are stuffed with shredded chicken and a spicy tomatillo sauce.
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Filled with chili seasoned potatoes, chorizo and scrambled eggs, these morning burritos are a fun and lightly spicy breakfast, designed to fill you up and get you excited for the day! Green salsa balances out the richness of the filling with its tangy, fresh flavor.
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Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad made with cherry tomatoes, bell pepper, arugula, and fresh basil. It's a version of the popular 'insalata caprese.'
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This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin.
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Shape a cheese ball into a tree and coat it with fresh basil and parsley for a festive Christmas tree appetizer for your holiday party.