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There are countless variations on the basic tofu scramble. This one incorporates a colorful array of summer garden vegetables, making it both eye appealing and...
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A tasty lime dressing, with cayenne and garlic added for kick, make this salad a bit different from the usual.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dressed-up pasta sauce, made with lots of lean ground beef, onions, and mushrooms, contains a surprise ingredient -- coffee! Make plenty ahead of time, it gets richer after a day or two.
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These easy broiled salmon and shrimp cakes, seasoned with a lively mixture of mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay®, are quick to prepare.
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A hybrid between an omelet and a sandwich, eggs mixed with cheese and folded around bacon, plus assorted meats and vegetables of your choice is served between toast to make a hearty breakfast or brunch main dish.
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The Marsala sauce in this dish gets its smoky flavor from canned fire-roasted tomatoes. A little bit of half-and-half and a lot of Parmesan cheese gives a comforting richness to the sauce.
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Perfect for feeding a crowd or freezing for later, this big-batch recipe makes enough chili for 12 hearty turkey-lentil Sloppy Joes.
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Get Minestrone Soup Recipe from Food Network
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Get Chipotle Beef Tostadas Recipe from Food Network
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Three different beans and some TVP are slow-cooked with lots of herbs and spices.
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This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.