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Spinach and artichokes mingle in a creamy and cheesy sauce for a tasty dip.
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Crisp butterhead lettuce leaves are used to wrap up delicious gochujang-butter shrimp in this umami-packed appetizer recipe.
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This Thai shrimp soup with button and straw mushrooms starts with a stock made from shrimp shells combined with slices of galangal, kaffir lime leaves, lemon grass and fish sauce. Garnish with cilantro.
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Whole wheat dough filled with a raisin and date filling is rolled out into these sweet Indian flatbreads, or holige, pan-fried in ghee.
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You may never go back to chicken after this.
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Ground beef is simmered with diced red potatoes, corn, green beans and carrots in tomato-vegetable juice cocktail in this easy soup.
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This recipe is by Joan Nathan and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegetarian Mexican sandwich recipe has breaded, fried zucchini, queso fresco, refried black beans, salsa, and jalapeños.
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Get Chile-Cinnamon Brittle with Mixed Nuts Recipe from Food Network
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The bread machine does the heavy work, but you still boil and bake these bagels. Top them with poppy seeds, garlic or whatever pleases you.
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This is a wonderful Southwestern-style salad with black beans, corn, and quinoa dressed with avocado oil that is quick to toss together.
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White cannellini beans, ditalini pasta with vegetables, tomato sauce and herbs in a chicken broth.