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From "Vegetarian Cooking for Everyone" by Deborah Madison Over the years I've discovered that when eggplant and chard are combined, they produce an unsuspected...
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Switch up wing night with these spicy, saucy sandwiches.
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This recipe for smooth guacamole is made by blending tomatillos, cilantro, chiles, onion, and avocado; serve it on tacos, burritos, or tortilla chips.
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Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.
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Thick slices of firm tofu are marinated in soy sauce, sherry vinegar, and seasonings and grilled until well browned.
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Stovetop-popped popcorn seasoned with all the spices used to season season chili is a fun and spicy twist on plain popcorn.
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Fresh rosemary and garlic makes this creamy potato soup extraordinary. Top with crumbled bacon.
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Like if potatoes had a toga party!
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Brown sugar, chili powder and paprika are augmented by a subtle array of spices in this beef brisket rub with a flavor the size of Texas. Rub into beef at least 2 hours before cooking.
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Get Pork-Stuffed Collard Greens Recipe from Food Network
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"Skinny" and "cheeseburger" rarely come together in the same sentence, but when they do, it's a pretty darn good thing.
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Collard greens cooked until wilted with bacon, onion, garlic, vinegar, sugar, and a dash of hot sauce.