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This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spongy vanilla cake can be made vegan with the use of soy milk and canola oil in the batter. Top with your favorite vegan frosting.
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This simple, tasty sandwich combines the great textures of whipped cream cheese, chicken, and chutney. Use smaller croissants to turn this into an appetizer, larger ones for a nice brunch! Enjoy!
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This prawn soup with eggplant, bok choy, and green beans is is very easy to prepare and yet is flavorful. It can be served with rice, or even as a simple one-pot meal.
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Frozen lima beans, corn, and green chile peppers cook up quickly for an easy and tasty side dish.
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Round steak strips are sauteed with green pepper and simmered with diced tomatoes, garlic, and ginger in this easy meal. Serve over steamed rice.
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Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.
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Roasted pumpkin seeds provide a spicy crunch on top of gemelli pasta sauced with roasted garlic roma tomatoes and goat cheese.
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Filipino soul food combines oxtails, eggplant, and green beans in a peanut sauce. Serve over hot cooked rice.
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Eggs and cream mixed with broccoli florets, cooked quinoa, and Cheddar cheese and baked in muffins cups make a perfect brunch offering.
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This salsa is loaded with vegetables, including plum tomatoes, jalapeno peppers, onions, and jicama.
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