Search Results (5,377 found)
www.allrecipes.com
Neither red nor white, this clear soup brings out the pure flavors of clams and potatoes.
www.allrecipes.com
These cabbage rolls are stuffed with a mixture of beef, pork, and venison, then baked in a tomato sauce. I remember my grandmother making these on special occasions, usually when she had a lot of hands to help her! This is time consuming but most excellent, and the rolls freeze well for later consumption.
www.allrecipes.com
This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
www.foodnetwork.com
Get Slow Cooker Pot Roast Recipe from Food Network
www.delish.com
Faux cheeses made with nuts are key to vegan cooking. Chef Sean Baker re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which is available at well-stocked specialty and natural food stores.
www.foodnetwork.com
Get Broccoli Stalk Salad with Goji Berries and Bacon Recipe from Food Network
www.allrecipes.com
A bright stir-fry of tofu, shredded carrots, bean sprouts, and thinly sliced green onions is served in a sweet tangy sauce with linguine pasta instead of rice. Sesame oil adds its nutty, savory flavor.
www.allrecipes.com
This is a traditional Pad Thai recipe used by a friend's mother. It has a sauce of fish sauce, sugar, vinegar and red pepper.
www.allrecipes.com
Shrimp is mixed in a creamy and cheesy sauce and spread on tortilla chips that are then broiled into bubbling and delicious shrimp nachos.
www.allrecipes.com
Tired of plain old Chicken Soup? Try this spunky Mexican inspired masterpiece. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.
www.allrecipes.com
Noodles are served with chicken and a scorching hot peanut sauce with a kick of curry.
cooking.nytimes.com
Asparagus doesn’t have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt That’s fine for the first week or two of the season, but then it’s time to dial up the interest factor and add some spice Asparagus actually stands up quite well to aggressive flavors