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A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
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Get Minestrone with Gnocchi Recipe from Food Network
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When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh
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Cat Coras nutritious quinoa is quick to make. Adding chicken makes it a great meal-in-one.
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We're using quinoa in a whole new way with this slow-cooker risotto-style recipe.
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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grace Parisi makes a simple, creamy dressing by whisking fresh goat cheese with vinegar and oil; she tosses it with a salad of warm roasted beets and beet greens, which brings us to another good rule: Eat vegetables from root to leaf when possible.
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Steamed and pureed carrots are transformed into homemade baby food that is quick, easy, and inexpensive to make for your kids.
Ingredients: carrots
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Spice up your typical wonton soup with this hot and sour version brimming with tender spicy pork wontons, bok choy, carrots, and mushrooms.
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White rice flour gives these carrots a light, crispy crust, but you can skip it and just toss the carrots with the oil mixture, then bake for about 20 minutes total.
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Get Carrot Salad Recipe from Food Network
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Browned chuck roast is slow cooked for 8 to 10 hours along with potatoes, carrots, onion, celery, and dehydrated onion soup mix.