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Sliced portobello mushrooms are sauteed with onions in garlic-flavored olive oil, then finished with Parmesan and Asiago cheeses.
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Egg substitute, part-skim mozzarella, and fat-free evaporated milk are what make this delicious quiche waist-line friendly.
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These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and served with pineapple, cilantro, and salsa verde.
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Mixed greens are topped with marinated Gouda cheese and tomatoes in a balsamic vinaigrette. An elegant salad that can easily be prepared ahead of time.
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In this easy pilaf, seasoned brown rice is started on the stovetop and finished in the oven.
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Cheesecake literally just got cooler.
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This recipe is by Joanna Pruess and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Plantain egg rolls or turon are a Filipino dessert of crispy, sugary shells with soft, warm plantains inside; they are quick and easy to make.
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A flavorful, healthy alternative to plain mashed potatoes.
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White pizza sauce, made with milk, Parmesan cheese, and garlic, is a great alternative to a red sauce on pizza or pasta or even chicken.
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Get Steamed Mussels Recipe from Food Network
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Beef tenderloin cooked in an air fryer ends up with a lovely crisp crust while staying tender and juicy on the inside.