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cooking.nytimes.com
This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made with shredded zucchini and potato flakes, these quick and easy gluten-free waffles can be served as a yummy breakfast, brunch, or lunch.
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Fresh zucchini are sliced and coated with seasoned crumbs, then fried in olive oil, topped with melted mozzarella cheese, and served with spaghetti sauce.
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Long grain rice gets an Italian-inspired twist in this colorful side dish with red and green bell pepper.
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Red cabbage, green onion, mandarin oranges, dried cranberries, and pine nuts make up an interesting and colorful salad.
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A classic breakfast combination, stuffed into a warm corn tortilla and topped with green chile.
Ingredients: tip
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Fresh Fava Bean Dip with green garlic, lemon zest, olive oil, and goat cheese. Great served with jicama or cucumber slices.
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Get Pork and Green Pepper Stew Recipe from Food Network
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Get Mango/Green Onion Salsa Cruda Recipe from Food Network
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A flour tortilla forms the crust of this pizza topped with chicken, green bell pepper, and onion that's a quick and easy dinner for one.
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Fresh green beans are covered in an olive oil, green onion and herb dressing.
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I have never cooked with alligator meat before, so I could not pass up the opportunity to create a recipe with this savory delicacy. Salt and pepper to taste