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Sautéed Garlic Shrimp combined with Three Cheese Tortellini, sun-dried tomatoes and basil make a tasty, colorful, and elegant lunch or dinner main dish.
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Use these healthful meatballs in Mini Barbecue Meatball Sliders or over whole wheat spaghetti and sauce.
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Thick, juicy portobello mushroom caps are grilled and topped with a savory mixture of roma tomatoes, basil, and Parmesan cheese for an Italian-inspired veggie burger.
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Rick Bayless's stellar vegetarian sandwiches (tortas) are full of earthy mushrooms and tangy goat cheese.
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Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
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A splash of lime lends zesty freshness to this early spring favorite.
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quick and easy refried beans can be made in 20 minutes. Simply combine pan-fried onion and garlic with mashed pinto beans and cumin for a flavorful side dish.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This rib roast of beef makes the perfect roast. Even if there are fewer than eight of you it's still worth cooking the whole roast and enjoying the leftovers.
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Get Stuffed Plantains with Pork and Chipotle Honey Oil Recipe from Food Network