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Can be used as a vegetarian side dish, or to stuff roasted peppers. Use low fat cheese to cut fat and calories. It is high in protein and can be made low in calories. Either serve as is, or use as a stuffing for roasted bell or poblano peppers.
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Cucumber and basil salad with tomatoes and spinach makes its own refreshing dressing after marinating in the refrigerator overnight.
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Ricotta, mozzarella, Parmesan is the only type of squad you need.
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Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!
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Fire-roasting vegetables gives them a robust flavor you'll be happy to have in this tomato soup with Mexican accents from the addition of cilantro.
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Very tasty and very quick! My husband loves it, and I love that it takes only a few minutes to make! Use any or all of the ingredients, or whatever you have on hand! White wine may be substituted with heavy cream.
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Get Instant Pot Black Bean Soup Recipe from Food Network
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Black beans mingle with onions, peppers, garlic, cornmeal, and spices in this tasty taco filling. Try it in burritos or as a dip for tortilla chips. No black beans? Red, pink, or pinto beans are great subs.
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This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.
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A beautiful two pan entree that'll please anyone who likes Italian sausage. Delicious with cheesy garlic bread and a sparkling white wine. My boyfriend and everyone in our families loves this dish!
cooking.nytimes.com
A creative and fun way to enjoy a great fall and winter vegetable: crunchy “buns” of roasted brussels sprouts with a tasty middle -- a confit of caramelized onions, tangy mustard and savory tempeh -- that makes for “dreamy bites of pure umami goodness," said Marla Rose of Berwyn, Ill who sent us this special recipe.
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Get Farro, Roasted Beet and Goat Cheese Salad Recipe from Food Network