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Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans.
cooking.nytimes.com
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
cooking.nytimes.com
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
www.allrecipes.com
This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of 6.
www.allrecipes.com
These are a little like crab cakes, but they're made with fresh salmon and grilled.
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Green bell peppers stuffed with seasoned ground beef, feta cheese, and rice are a nice duo of Mexican and Greek-inspired cuisine for a weeknight dinner.
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This is a German meat salad that is really easy to prepare. Bologna, pickles, tomatoes and chives in a charming vinaigrette dressing.
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Get Jicama Tacos Recipe from Food Network
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Boozy slushies are made with vodka and apricot brandy.
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This rum cocktail gets its sweet from coconut-flavored syrup and it's sour from lime juice.
Ingredients: rum, sour mix, lime juice, coconut
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Jalapeno peppers, serrano peppers, and habanero peppers are pureed with tomatoes and avocado to create this combo dip. Warning: Salsamole is addicting!