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This tasty homemade vegetable soup recipe with a tomato base features potatoes, green beans, and carrots for a quick and easy meal.
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Rotini pasta is tossed with pesto, fresh mozzarella, and tomatoes for a colorful pasta version of Caprese salad.
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While this is the most basic version of Hainanese chicken, the best one is the provenance of devotees, who save the stock they don’t need for the rice, freeze it, and use it as a starting point for the next time they cook chicken this way If you do this repeatedly, the stock will become stronger and stronger, as will the flavors of both chicken and rice If you do this hundreds of times, the way restaurants do, the flavors will be quite intense
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A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.
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Get Corn and Tomato Soup Recipe from Food Network
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Delight your guests with this crowd-pleasing and easy Italian pasta salad featuring veggies, pepperoni, and black olives.
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You're not going to believe how awesome this chili tastes and how easy it is to make. I make batches and take it to work for lunch for the week. It's really filling and very healthy. You can substitute the chili beans with kidney beans if you wish, but be sure to drain them if you do. It's even better the next day, and if you omit the optional cheese, it's vegan-friendly!
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Eggplant Parmigiana, a classic Italian dish including layers of fresh mozzarella, basil, and tomato sauce, is great for vegetarians!
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You remember that one time you thought there was cabbage in your fresh salsa? There was! Now try making it on your own!
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You won't miss the pasta.
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An authentic Greek entree that is easy to make and makes you feel like you are in the Greek islands. My sister and I originally ate this dish at a restaurant in Santorini, Greece and went back 3 days in a row to order it again and analyze the ingredients so we could replicate it at home. It is easy to prepare ahead of time and stick in the oven so your cooking is complete before guests arrive! Serve over rice.
cooking.nytimes.com
My usual method for roasting peppers is to sit each pepper on an open flame, letting the skin turn black and ashen in spots It’s time-consuming, especially if I’m roasting more than four peppers at once (I have a four-burner stove), so I blacken them all together under the broiler (You could also use a grill.)