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cooking.nytimes.com
A creative and fun way to enjoy a great fall and winter vegetable: crunchy “buns” of roasted brussels sprouts with a tasty middle -- a confit of caramelized onions, tangy mustard and savory tempeh -- that makes for “dreamy bites of pure umami goodness," said Marla Rose of Berwyn, Ill who sent us this special recipe.
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Tofu and milk are blended, then baked with spinach, garlic, onion, Cheddar and Swiss cheeses. Soy milk and cheeses may be substituted to make a veggie quiche.
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A ground beef and macaroni casserole topped with potato chips. This recipe was given to me by my sister-in-law.
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Brown rice, garlic, spinach, eggs, sausage, and cheese are cooked up in a skillet to produce this delicious breakfast recipe.
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A quick and easy chicken alfredo dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.
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Chef John's quick and easy recipe for fava and butter bean salad with mint is a refreshing crowd-pleaser.
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This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.
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A quick tomato sauce is spiked with splashes of vodka and served over penne and bacon for an easy pasta dish that doesn't sacrifice flavor.
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Grilled corn kernels are combined with tomato, onion, cucumber, and Monterey Jack cheese in this easy salad dressed with balsamic vinegar.
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Chicken wings slow cooked with a spicy tangy sauce mixture which includes chili sauce, chili powder lemon juice and molasses!
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This sweet and spicy mango pineapple salsa is so refreshing you won't be able to stop eating it.
cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.