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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: green grapes, grapes, sugar, ice, cachaca
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This cucumber salad brings a combination of cool, spicy, and sweet to the picnic.
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A bed of pasta is served with a colorful saute of steak, bell peppers, mushrooms, tomatoes and onions. Serve as is, or incorporate your favorite red or white sauce.
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This is a Mexican-style casserole made with hamburger and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.
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Green and red grapes are folded into a fluffy mixture of whipped cream, cream cheese, and yogurt in this refreshing, chilled dessert.
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This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.
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This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love.
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This basic dal (Indian lentil soup) recipe makes a hearty and healthy dish that leaves you satisfied without overfilling you.
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Fakes is a traditional staple of the Greek kitchen and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar.
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Root vegetables and lentils cook all day in a slow cooker with a mixture of spices to deliver a comforting, vegan-friendly soup perfect for a chilly fall dinner.
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We've figured out how to whip up an indulgent Southern menu during the workweek. Just follow our four-step plan for down-home delights.