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Cheddar cheese, eggs, black beans, and vegetables are baked together in this cheesy vegetarian egg bake perfect for breakfast or brunch.
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Serve this tasty sandwich spread on crusty whole grain rolls or pita bread, with lettuce and tomato.
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Collard greens get a smoky flavor from smoked paprika and liquid smoke in this greens side dish great for both vegetarians and meat eaters.
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Skip Chipotle (for once) and satisfy your burrito bowl craving with this instead.
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It’s actually very easy to make, don’t get put off by the length of the instructions or ingredients. It’s super easy, I just wanted to be very explicit for everyone...
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This extra-light Alfredo sauce for pasta gets its silkiness from fresh ricotta and grated pecorino cheese.
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Recipe for Grilled Lobster with Charred Chili Sauce, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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Dry black, kidney and pinto beans go into this slow simmering tomato based chili with ground beef and a whole head of garlic.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chunks of white meat chicken, Great Northern beans, salsa, and Pepper Jack cheese make this a super simple and super quick recipe sure to please everyone! Serve with tortilla chips and sour cream.