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This dip tastes like guacamole but made with edamame which has more protein and fiber. Serve it just like guacamole with raw veggies, tortilla chips, or pita bread.
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Delicious tender broccoli florets are flavored with lemon juice, butter, and garlic for a tasty side dish that's ready in a snap.
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Tomatoes simmered with onion, celery, garlic, parsley basil and oregano. A quick and simple sauce.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You don't need to use anchovies to make a delicious tapenade; try this recipe for Kalamata olive tapenade that includes capers, garlic, and lemon juice.
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Tomatoes cooked in balsamic vinegar are the perfect sweet-tart compliment to this cheesy chicken.
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This creamy cream tuna casserole uses potatoes instead of noodles but is just as comforting as the classic. Buttery crackers make a deliciously crisp topping.
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This light and flavorful appetizer is great for seafood and garlic lovers!
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Spinach, chicken and pasta are smothered in a glorious creamy pesto sauce.
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Perfect alongside soup or salad, this flat-bread uses refrigerated pizza dough as its base. This flat-bread also makes a great snack served with pasta sauce for dipping.
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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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Homemade crepes rolled around a cheesy seafood filling are baked under a creamy sauce creates delightful seafood crepes perfect for brunch.