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These deviled eggs are devilishly different: first of all, they are green - made with avocado - and topped with hot, pickled garlic cloves.
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Crisp torn romaine lettuce, tomato, and avocado get flavor and crunch from ranch-style beans and crushed corn chips in a salad that's colorful and very quick.
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Chef John's recipe for shrimp and vegetable couscous is quick, easy, and very versatile.
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Get Goat Cheese Pear Salad Recipe from Food Network
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A tender, saucy, slow-cooked stew with mustard, mushrooms, peas, and herbs.
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Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine.
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Homemade sheets of spinach pasta are layered with a rich meat ragu, bechamel sauce, ricotta, and Parmesan and baked until golden and bubbly. A delicious recipe from the Emilia-Romagna region of Italy.
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This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
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This creamy meatball sub casserole has a layer of bread, a layer of seasoned creamy cheese, and meatball spaghetti sauce that is all baked together for the ultimate crowd-pleaser.
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These eggplant Parmesan rounds are oil free, and yet they are crispy and crunchy since they are cooked in an air fryer. A great vegetarian appetizer!