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cooking.nytimes.com
This recipe is by Tara Parker-Pope and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Rice is stir-fried with carrots, celery, garlic, tofu, eggs, and spinach, then finished with sriracha in this simple vegetarian fried rice.
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You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.
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Green seeded pumpkin kernels (Mexican pepitas) are roasted with an easy, savory seasoning mixture until toasted and crisp. They're not the usual roasted and salted pumpkin seeds.
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This ground chicken chili with sweet potato and mushrooms - but no beans! - is made in the Instant Pot(R) and is Whole 30(R) compliant.
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Get Chili-Lime Flank Steak Recipe from Food Network
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This hot dog chili sauce is a flavorful and hearty addition to a plain hot dog. Top with Cheddar cheese and onions for the full treatment.
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Get Vegetarian Steamed Dumplings Recipe from Food Network
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This is a delicious, mouth watering, scrumptious, vegetarian Malaysian recipe.
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Get Vegetarian Chef's Salad Recipe from Food Network
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A meatless layered lasagna with carrots, broccoli, bell pepper and onion.
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This creamy soup will inspire a new appreciation for broccoli with it's taste and aroma.