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Chopped cauliflower, broccoli, and carrots are tossed with fresh herbs and garlic, golden raisins, toasted pumpkin seeds, olive oil, and cider vinegar.
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Sheets of fresh pasta are filled with a savory mousse of pureed smoked salmon, eggs, cream, pepper and chives. Serve over a rich and tangy pool of melted gruyere and cream, sprinkle more gruyere over the top, and finish under the broiler.
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This beautifully roasted pork loin is flavored with a special seasoning mix and served with delicious pan gravy.
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A spinach salad with mangos, that 's what we call really special. And the ground pepper in the vinegar and oil dressing really makes the mango flavor pop.
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This egg dish made in a skillet is filled with spinach, ham, bell pepper, onion, and cheese for a delicious and quick brunch option.
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Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.
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Spicy mayonnaise gives these crab cakes with black beans, carrots, red bell pepper, and green onions an added kick. Adjust the heat level to your own personal tastes.
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This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.
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Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only thirty minutes in the oven.
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These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs, and feta cheese. Best served warm out of oven.
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White, wild and brown rice baked in a savory broth with mushrooms, broccoli, bell pepper, carrots and onion.
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A rich crab bisque in roux-thickened fish stock and cream soup base seasoned with sherry and paprika.