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Who needs cheese? This vegan eggplant lasagna recipe delivers a rich-tasting panful of pasta, tomato sauce, roasted garlic, and pureed beans.
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This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Elaine Louie and takes One hour and 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A different way to start your day. Burritos with fried eggs, bacon and refried beans topped with melted cheese. Ham or sausage may be substituted for the bacon. Serve with salsa on the side.
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Tilapia fillets are rolled in coconut-flavored bread crumbs with a special spice mix, then pan fried and served with mango-pineapple salsa for a Caribbean-inspired dinner. Most any mild, firm fish will work, and it's great made with scallops, too.
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This mild salsa is made with fresh tomatoes, garlic, bell pepper, and serrano and jalapeno chile peppers, and can be made more spicy by using more serrano peppers.
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Cannellini beans replace chicken in this vegetarian version of Buffalo chicken dip even your non-vegetarian family and friends will love.
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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
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Red pepper flakes give these tasty turkey sandwiches a little zip.
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If you like French Onion soup you'll love this easy-to-make French Onion Bruschetta!
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Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Ingredients: flour, salt, black pepper, butter, water
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Ground beef is browned then combined with onions, pinto beans, diced tomatoes and green chiles, corn, crushed serrano peppers, taco seasoning and ranch dressing mix in this spicy, easy soup.