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Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.
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Dark German chocolate cake baked into a thin sheet cake is a rich and simple dessert for any occasion.
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Collard greens get a smoky flavor from smoked paprika and liquid smoke in this greens side dish great for both vegetarians and meat eaters.
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Busy days call for easy weeknight meals. Thin slices of beef sirloin are quickly stir-fried with colorful vegetables and soy sauce. Add some grated ginger for an extra bite.
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Potatoes, carrots, onions and bell peppers are dressed in a spicy Italian dressing mixture and baked. Use red, or any color bell pepper, if desired.
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This recipe is by Eric Asimov and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
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Get Popcorn with Herbs de Provence and Asiago Cheese Recipe from Food Network
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Get Grilled Risotto Primavera Recipe from Food Network
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Here's an easy, fragrant, and flavorful couscous with rhubarb and dried apricots. If you use vegetable broth it can be made vegetarian.
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After you 've cooked and diced the potatoes and added the olives, celery, and onions, you 'll stir in a dilled vinaigrette, and pop the almost-potato salad into the fridge. Then comes the yummy part. A yogurt/honey/mustard/garlic dressing is gently folded into the chilled salad, then chilled again until ready to serve.
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Vegetarian enchiladas filled with refried beans, black olives, and cheese are topped with a homemade tomato sauce in this meatfree recipe.