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Stuffed green bell peppers filled with ground beef, rice, and mozzarella cheese are easy to prepare for a weeknight meal.
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Simple and easy curry made with Granny Smith green apples.
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Cochinita Pibil is a Mexican pulled pork version, where pork shoulder is cooked in a spicy sauce made with annatto paste and orange juice.
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Wheat bran adds texture to these gingery cookies.
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No butter, just oil in this recipe that delivers a rich, chewy, and chocolate-y cake in about an hour.
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This quick and easy rice side dish made with tomato, onion, carrot, celery, and chicken bouillon is a fixture on most Guatemalan tables.
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This homemade take on Szechuan green beans is less oily than the Chinese take-out version and gets a spicy kick from red pepper flakes.
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These almond-filled rolled pancakes, served with chocolate sauce, make for a decadent breakfast or an elegant dessert.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 0.67 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: eggs, water, salt, vegetable oil, cheese
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Meaty pieces of jackfruit are battered and deep-fried in this quick and easy recipe for a crispy vegetarian or vegan meat substitute.
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Oven-fried eggplant is a baked version of family-friendly dish with a breading of eggs, Parmesan cheese, and bread crumbs seasoned your way.
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Green tea, lime juice, sugar, and sparkling water combine for a refreshing and unique beverage.