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Get Tomato Cobbler with Parmesan-Basil Biscuits Recipe from Food Network
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Chef Alyssa Gorelick wraps grilled vegetables and tofu in tortillas with an eggplant-and-ancho-chile spread that gives the tacos a rich, smoky taste. The spread also works as a dip with pita chips.
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Shredded zucchini and summer squash team up with black beans to make a savory filling for easy baked tortillas. They are flavored with prepared green salsa and red bell pepper, and get a topping of melted Mexican-style cheese.
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This frittata recipe has a horseradish sour cream topping and is filled with more horseradish, eggs, onions, cheese, and asparagus for a Passover breakfast.
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A classic stroganoff recipe made vegetarian with mushrooms and kale, with a creamy wine sauce served over egg noodles.
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One-Hour Texas Chili can be used for Frito pie You top either a small open bag of Fritos, or a pile of Fritos on a plate, with this beef chili, grated Cheddar cheese and chopped onions When served on a plate, some people call it a Straw Hat.
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Chard adds a touch of sweetness and earthiness to this classic baked pasta dish.
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Make stuffed bell peppers unique by filling them with spicy sausage, bacon, sour cream, and Neufchatel cheese. Pour Alfredo sauce over the stuffed peppers for an extra creamy dish!
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Turkey, celery, onion, and herbs in a creamy sauce.
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Collard greens flavored with smoky bacon and chipotles cook right in the same pot as the fluffy dumplings.
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Get Udon Noodles with Japanese Clam Sauce Recipe from Food Network