Search Results (1,140 found)
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Brown rice gives this Asian comfort food a nutritious boost.
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This originally came from a bed and breakfast style hotel that I stayed in years ago, but I've adapted it to my specs. It's pretty delicious, and you can adapt...
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Broccoli florets, crumbled bacon, red and green grapes, raisins, and slivered almonds are all tossed in a creamy dressing for a delicious broccoli salad.
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Simple beef teriyaki with quickly-browned beef sirloin strips and broccoli florets; simmered in a thick soy sauce and brown sugar sauce, seasoned with garlic powder. Served over rice.
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This Gluten Free Pad Thai is one of my family's favorite dishes. Add a heap of grilled chicken or sea food and you have a delicious high protein meal. Top with...
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This stir-fry uses a microwave technique to pre-cook broccoli, cauliflower, edamame, and carrots to reduce cooking time. Zucchini and mushrooms are added to the mix to pack in lots of nutritious veggies, made delicious with teriyaki sauce and agave nectar.
cooking.nytimes.com
This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness If you want less soup, halve the recipe If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.
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A great vegetarian twist on the non-vegetarian original, using TVP - or textured vegetable protein - in place of meat and seafood. This vegetarian 'ground beef' is tossed with corn, peas, mushroom
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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
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Start your day off right with this recipe for a quick and easy green smoothie featuring spinach, avocado, apple, broccoli, and pineapple juice.
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An easy and fast pasta recipe with broccoli and crispy prosciutto.
cooking.nytimes.com
I like to use soba — buckwheat pasta — for this dish Soba has a nutty flavor and contributes a measure of all-important whole grain to the dish.