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Huevos rancheros with fried eggs served on corn tortillas and smothered in cooked salsa. BEST Mexican breakfast ever!
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Get Falafel Recipe from Food Network
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So much better than store bought! Homemade vegetable stock with carrots, onions, celery, parsley, herbs, and mushrooms.
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Breaded fish never crisps well in the oven. Here the bread-crumb topping is prepared on the stovetop and sprinkled over the fish when its already on the plate. Be sure to spoon the pan juices around, and not over, the fish so the crumbs stay crunch
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You can prepare this flavorful fava bean salad made with tomatoes, onion, and cucumber tossed with fresh parsley, lemon juice and olive oil in minutes. Makes a great, simple, side dish for traditional Middle Eastern meals.
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Parmesan cheese, parsley, and even more Parmesan cheese coat these delicious oven-baked fries.
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An aromatic broth is ladled over rice noodles, fried tofu, and mushrooms in this bright and fresh Vietnamese-inspired vegetarian pho soup.
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These Mexican-inspired, Southwestern breakfast burritos are great for meal prep as they can be made ahead and frozen--and still taste just as delicious!
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Easy and Healthy! Avocado chicken salad with avocado, chopped cooked chicken, apple, celery, and onion. No Mayo!
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Get Smoked Turkey Baked Chimichangas Recipe from Food Network
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Build individual barbeque chicken tortilla pizzas for a kid-pleasing weeknight dinner or after-school snack.
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This recipe is by Eric Asimov and takes 1 hour 30 minutes, plus 1 hour's standing. Tell us what you think of it at The New York Times - Dining - Food.