Search Results (663 found)
www.allrecipes.com
This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.
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Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.
www.simplyrecipes.com
Steam-frying uses less oil than stir-frying, but makes a tastier side dish than basic steamed vegetables. Use any vegetable to make a quick, easy side dish for weeknight meals!
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Get Moroccan Couscous with Meat and Vegetables Recipe from Food Network
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This is authentic north Mexican chili sauce. It is an excellent sauce to use for slow cooking cubed pork or beef, but it is absolutely the best for enchiladas...
cooking.nytimes.com
Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
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Get Skillet Lasagna with Butternut Squash Recipe from Food Network
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Get Shortcut Noodle-Bowl Lettuce Wraps Recipe from Food Network
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This cocktail is the perfect remedy for cold winter nights. As featured at Upstairs at the Kimberly Hotel in NYC. www.upstairsnyc.com