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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.
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Keeping this 30-minute quiche crustless cuts down on the meal's carbohydrate content.
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Get Ena's Signature Spicy Jerk Chicken and Jerk Sauce Recipe from Food Network
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This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
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This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sausage, Onion and Pepper Baked Pasta Recipe from Food Network
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A flavorful tuna salad is made with shell pasta and colorful veggies, and flavored with fresh dill and ranch dressing.
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Envision a thick taco brimming with chopped tomatoes, ground beef, lettuce, and lots of shredded cheese. You'll have a pretty good idea of what this nifty salad will be like. Except this one you top with a Catalina dressing. Refrigerate overnight and enjoy.
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Get Chorizo Garbage Plate Recipe from Food Network
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This is an updated version of borscht, the traditional Eastern European beet root soup, for the Instant Pot(R) and made vegan without animal products .
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Make your next brunch man-friendly with this taco-inspired quiche. With ground beef, salsa, and cheese, this easy egg pie is sure to be a hit.
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Oysters and bacon mingle with onion, celery, green pepper, and garlic in this savory pie recipe from South Jersey.