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This shepherd's pie recipe layers roasted, puréed kohlrabi—instead of potatoes—over a savory lamb filling.
cooking.nytimes.com
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Take-to-School Taco Bar Recipe from Food Network
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cooking.nytimes.com
Two nutrient-dense vegetables combine forces in this delicious filling Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese – and they contain a powerful antioxidant called L-ergothioneine They're used medicinally throughout Asia for their immunity-boosting properties
www.allrecipes.com
Potato tots topped with spicy eggs scrambled with green onions and bell pepper are then topped with Cheddar cheese for an awesome egg bowl breakfast.
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A taco meat mixture is rolled up into flour tortillas and baked in the oven for a few minutes for a quick and easy meal.
www.allrecipes.com
This spicy dish combines fresh zucchini, rice, beans and cayenne pepper to really spice up your summer. You may wish to adjust the spices to your taste- we like it hot! Serve with tortillas on the side to scoop up all of the goodies.
www.delish.com
Enjoy the dining out experience at home with this restaurant-inspired recipe.