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Ziti and Italian sausage baked with mushrooms, onion, celery, mozzarella and a simple tomato sauce.
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This recipe is by Marian Burros and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tempeh is sauteed with soy sauce, lime juice and lots of veggies including green bell peppers and spinach. Chopped green chile peppers and cilantro add a fresh kick. Serve with tortillas, refried beans and rice.
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These falafels are made from garbanzo beans soaked overnight for a fresh flavor. They are blended with a variety of Middle Eastern-inspired spices and pan-fried to a perfect golden brown.
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Smooth, ripe avocados taste great with the zip of pepper jack cheese.
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Smoked fishalready cooked and intensely flavorfulis an ideal addition to dishes when time is of the essence. We've used trout here, but another flaky fish, such as haddock or whitefish, would work just as well.
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Sweet mango, peppery arugula, and creamy avocado combine to make a delicious salad.
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Get Cilantro Lime Salmon Recipe from Food Network
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All the flavor of stir fry—no pan required!
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Recipe for margaritas with mint, as seen in the August issue of O, the Oprah Magazine.
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This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.
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Get Whole Grilled Pacific Spiny Lobster with Mango Papaya Salsa Recipe from Food Network