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Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Also a great use for leftover quinoa!
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Get Tuscan Soup with Tortellini Recipe from Food Network
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This rich chocolate and vanilla marbled cheesecake has a chocolate crumb crust and chocolate sour cream frosting.
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This unusual yet tasty sweet and savory pizza is made with a curried red lentil sauce instead of tomato sauce. It's topped with a delicious mix of sweet potato, eggplant, tomatoes, garlic, onions, and spices.
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This quiche-like dish featuring zucchini, bacon, and mushrooms is great for a light lunch or brunch.
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Get Lemon Blueberry Cheesecake Recipe from Food Network
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Red cabbage, cauliflower, and bell peppers are tossed with feta cheese and olives in a vinaigrette dressing for this addictive Greek-inspired salad.
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These baked sandwiches are a great vegetarian version of the Italian grinder. Tender zucchini pieces are coated with a zesty marinara sauce and sandwiched with a generous helping of mozzarella cheese. They can also be made ahead of time, and heated just before serving.
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These spicy quesadillas are filled with shrimp, onions, bell peppers, and melted Mexican cheese. Serve with cilantro and sour cream for a Mexican-inspired meal.
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Bacon and ham are combined with Parmesan, garlic, parsley, hot pasta, black pepper and beaten eggs to make a meaty Carbonara. Olives and pimentos leap in at the last minute to add extra color and flavor.
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The pumpkin and spice in Blue Moon Harvest Pumpkin Ale make this a perfect autumm risotto. But this can be easily transformed into summer fare by switching three...
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Carrot and coconut cake with walnuts is topped with homemade walnut-cream cheese frosting that is a favorite of family and friends.