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Traditional seasonings and ingredients turn marinated tempeh and silken tofu into gyros, giving a Greek favorite a delicious vegan makeover.
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Stuffed red bell peppers made with quinoa, black beans, and spinach are a colorful, whole-grain side dish.
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Brighten your day with a big bowl of Chef John's black lentil stew, a comforting concoction complete with sausage and kale for rich, earthy flavor.
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The hens' crackling skin and rich meat is offset are by the sweetness of the glaze and sauce.
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Field greens and arugula are transformed into a sophisticated main course salad by adding chicken apple sausage, Granny Smith apple slices, toasted pecans, and crumbled Blue cheese with a zesty lemon-Dijon mustard dressing. Serve with laffa or pita bread.
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This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
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This recipe has been in my mother's family for many years.
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Packaged tomato lentil couscous make for short preparation of this ground beef stuffing. The peppers are topped with cheddar cheese and baked.
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Layers of seasoned ground beef, tater tots, creamy soups and French-fried onion rings build a great autumn casserole.
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Sirloin steak strips are sauteed with garlic and onion powders and chopped onions. Chili or bell peppers, diced tomatoes, condensed cream of mushroom soup, and milk are added and simmered for 10 to 15 minutes.