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cooking.nytimes.com
When a soufflé is cooked slowly, as this one is, in a water bath, it often has the word ‘‘pudding’’ appended to it I like the word, so I don’t mind the practice, but this soufflé is airy and closer to its Webster’s etymology — ‘‘a murmuring or blowing sound’’ — than the appendage suggests It has less flour than a regular soufflé
Ingredients: green, milk, parmesan, eggs
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Savory bites of quinoa, eggs, zucchini, cheese, and ham are equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.
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These are veggie burgers with a kick! Shredded carrots and zucchini are combined with tofu, onion, celery, egg, bread crumbs, basil and curry paste. Serve on a bun, if desired.
www.delish.com
Who doesn't want to save the flavor and lose the fat? Here's one way to do it.
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This hypnotizing tart is surprisingly easy to make. Who knew veggies could be so beautiful?
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This is my own special recipe: the most-requested dinner when friends and family come to visit. It's so easy!
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Get BBQ Vegetable Medley Recipe from Food Network
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Sweet potato and chorizo hash seasoned with garlic powder and cayenne pepper is a tasty meal that is also paleo-friendly.
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Fire up the grill, and pair an excellent steak with our Cheddar Broccoli Summer Vegetable rice.
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Put a little protein in your breakfast muffin with this easy combo of quinoa, eggs, and bacon balanced with zucchini, bell pepper, and parsley.
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Get Roasted Shrimp, Corn and Bacon Ramen Recipe from Food Network
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This is a quick chicken noodle soup with mushrooms, peas and carrots. Chopped chicken breast is sauteed to bring out its best flavor. Egg noodles are suggested, but use any noodle that you like.