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In this Brazilian recipe, brown rice is topped with black beans, tomatoes, sausage, and served alongside sweet and sticky baked bananas.
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Use soy. No, use beans. No, use oats. No, use rice. Hey, why not use them all? This veggie burger is an alternative to eating its beefy cousin. It's high in fiber and as a stand alone patty, actually tastes pretty good. Once you layer the ketchup, mustard, pickles, etc. you won't be able to tell the difference.
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Boneless, skinless chicken breasts are pounded thin, coated with a three-mustard mixture, dredged in crushed pretzels, and baked until golden brown. The cutlets are served with a sweet and tangy honey-mustard sauce.
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Get Flavorful Tofu Tostada Recipe from Food Network
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Get Arugula Salad with Steak, Shaved Parmesan and Lemon Vinaigrette Recipe from Food Network
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A sweet oat crumble is scattered over cinnamon-scented apples and baked until golden brown in this quick easy vegan apple brown betty.
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This recipe uses tofu that has been frozen for 72 hours and then quickly defrosted. Onion, celery and cheese make these burgers delicious. This is a family favorite at the Silverwolfs' den. Serve in place of meat as a main entree or place on a bun along with your favorite toppings: lettuce, onion, tomato, mayo, etc. These burgers can also be baked in an oven preheated at 350 degrees for 30 minutes rather than frying.
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Bright, fresh sweet potato soup flavored with ginger and star anise.
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If you love homemade chicken and dumplings, try this recipe to make them from scratch! Southern cooking all the way!