Search Results (3,213 found)
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Get Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth Recipe from Food Network
cooking.nytimes.com
Dangmyeon, or Korean glass noodles, made with sweet potato starch, have a wonderful chewy, slippery texture Combined with an abundance of stir-fried vegetables and beef, then tossed with soy sauce, sesame oil and abundant black pepper, Japchae teems with multiple savory flavors and contrasting textures Delicious warm, at room temperature or cold, it's an ideal dish for potlucks and project-focused dinner parties alike.
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This ultimate eggnog recipe is so strong and creamy it was titled 'one-cup-only eggnog'. Serve with a warning label at your next party!
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Chicken, tortellini and egg noodle soup with carrots, yellow squash, zucchini, mushrooms, and bell pepper.
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A fresh selection of veggies and spices blend in our Chicken Casserole. It's a chicken recipe that will leave you full--and extremely satisfied.
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This is a very zesty and hearty chili recipe loaded with vegetables. Garnish with sour cream and cheese, if desired, and serve with herb toast.
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This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.
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This recipe for ratatouille has quick-cooked eggplant, summer squash, tomatoes, bell pepper, and onion that are tender but not mushy.
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The flavors and ingredients from the popular soup were cleverly translated to make this delicious pasta salad--voted as a finalist in the recent Contadina® recipe contest.
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Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.
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This fried onion-topped tuna casserole is great for a quick meal. Red and green bell peppers, carrots, and zucchini give it color, and it's topped with mozzarella or Cheddar cheese.
cooking.nytimes.com
Getting this vegetable torte right takes a little time You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte Ultimately, you want the vegetables to almost melt together