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Chicken tenderloins, pasta, hard boiled eggs, and sliced veggies are chilled with Italian-style dressing and served cold over sliced romaine hearts.
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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
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When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh
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Get Roasted Broccoli and Carrots with Carrot Top Pesto Recipe from Food Network
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The combination of curry, ginger and garlic makes these carrots anything but boring.
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Cat Coras nutritious quinoa is quick to make. Adding chicken makes it a great meal-in-one.
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We're using quinoa in a whole new way with this slow-cooker risotto-style recipe.
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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It Recipe from Food Network
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Get Pan-Roasted Carrots with Mint and Parsley Gremolata Recipe from Food Network
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Potatoes and carrots are arranged around meaty chicken thighs stuffed with a savory, cheesy filling in this elegant but easy one-pan dinner.