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Get Blistered Tomatoes in the Snow Recipe from Food Network
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A baked omelet (fritatta) with potato, onion, bell pepper, mushroom, tomato and ham.
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Cheese lovers will fall for this indescribably rich cheese sauce with hints of basil and crushed red pepper. Tossed with ziti and baked, provolone, mozzarella, Swiss and Parmesan cheeses meld into a lusciously satisfying dish.
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This baked apple and kale casserole is a delightful vegetarian side dish that can also be served as a dip.
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Lentils have a mild lovely taste and they take on a nice flavor and texture in this dish when cooked up with carrots, onions, and garlic. They're tossed with olive oil and lemon juice, fresh parsley, and chopped celery, for crunch.
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Meatloaf made with a hint of red pepper and tangy tomato juice, glazed with ketchup, mustard and brown sugar.
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This hearty, power salad bowl is loaded with quinoa, beans, and egg for a vegetarian meal with great sources of protein.
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This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.
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Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
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This versatile summer soup can be served as a first course or dessert.
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These stuffed zucchini boats will convince anyone to love courgettes; filled with Parmesan, Monterey Jack, and cottage cheese, plus garlic.
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This is a very low-fat, low-calorie salad. I make it all year long, but it is especially great for Thanksgiving and Christmas. Just freeze a few bags of cranberries to use at a later date. I know this will become a tradition to anyone who tries it, it's delicious! Originally submitted to ThanksgivingRecipe.com.