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cooking.nytimes.com
This carrot cake is not a dessert, though at first glance it looks like one Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth Serve it as a first course, or pair it with a salad for a light meal.
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Another Royal version of a common dish. Jap Jae is good as prepared in many Korean restaurants. But restaurants take shortcuts such as cooking all or most of...
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I love this cold salad as a light lunch or dinner, or as a side dish in the summer or fall. The orange and herb vinaigrette is really delicious!
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Creamy beef and rice enchiladas bake under a sour cream sauce and Cheddar cheese for a hearty Mexican-style dinner. The recipe makes 2 large dishes so you can eat one tonight and freeze one for later.
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With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.
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A delicious Game Day appetizer that combines the best of chili and nachos. Chili is out of the bowl and served over Tater Tots® nacho-style with the chili toppings you love.
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These hearty and filling burgers are made with black beans and rice. Dressed up with a salsa and sour cream sauce, even your meat-and-potatoes man will love them.
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Kale, avocado, mango, and chickpeas are topped with a citrus poppy seed vinaigrette in this recipe for a delicious summertime salad!
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These tortilla roll-ups are filled with quinoa, black beans, red pepper, spinach, and cheese for a Southwestern-influenced meal you can eat on the go.
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Mexican seasonings and refried beans are added to this lasagna. You don't even have to pre-cook the noodles, so it is faster to prepare than traditional lasagna.
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An Italian dinner-cake recipe: crispy cornmeal around a creamy, white-bean-filled inside, served over a salad of spinach and frisée.