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Traditional New Year's food from the South--black-eyed peas, ham hocks, and greens--are transformed into a hearty, warming soup with the addition of chicken broth, tomatoes, and spices.
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Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this vegan version of pumpkin pie.
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Get Pastrami Rueben aka "The Rachel" Recipe from Food Network
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Ham and egg croissant sandwiches are made ahead of time then frozen in this microwave, grab-and-go breakfast recipe.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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I pulled this together when I wanted something warming and flavorful to make w/ tofu. While it makes no pretense of authenticity, it somehow tastes very Chinese...
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Cherries give this apres-Thanksgiving classic a summery twist.
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Comforting, classic, and delicious, this chicken and dumplings stew is made easy by using Bisquick(R) mix.
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Chef John's spicy, smoky brine transforms eggplant slices to crisp and tasty "bacon." Use in BLTs or serve with your breakfast eggs.
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Get Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing Recipe from Food Network
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Get White Cheese Pizza with Grilled Corn and Wood Smoked Bacon Recipe from Food Network
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Get Crisp Silken Tofu Crusted in Lemongrass and Chile: Dau Hu Xa Ot Recipe from Food Network