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A very tasty soy sauce dressing is poured over chilled, cooked rice and lots of veggies - spinach, bean sprouts, mushrooms, peppers, green onions, celery. And lest we forget, a generous sprinkling of cashews. Serves twelve.
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This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!
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A zesty Mexican-inspired casserole that is easy to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce.
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Deeply browned vegetables, chicken, and sausage make a full-flavored jambalaya, everybody's favorite Southern one-pot rice dish. If you can't find andouille, use a spicy chorizo or smoked sausage.
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Tri-color rotini is tossed with mayo, cucumbers, olives, and tomatoes in this seasoned pasta salad that's easy to make ahead for parties.
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Potato salad made with fresh green and red bell peppers, tomato, green olives, and tuna, it's a nice change from mayo based potato salad.
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Get Picadillo Stuffed Peppers Recipe from Food Network
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We love this in the summer with BBQ'd ribs or with tacos or enchiladas.
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Get Best Bok Choy Recipe from Food Network
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Mushy Peas are a great side dish with entrees such as fried cod or savory salmon, and sides like tater tots. Note: You can add more liquid (water or cream) depending how mushy you want your peas. Use low fat milk if you're calorie-conscious.
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Get Black Bean Lasagna Recipe from Food Network
cooking.nytimes.com
This recipe is by Kim Severson and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.