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Orzo and wild rice are tossed with pecans, almonds, and a colorful variety of veggies in a homemade vinaigrette for a crowd-pleasing salad.
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Cooked black beans, corn, mushrooms, tomatoes, bell peppers, and onion are combined with chili powder and spices in this quick vegetarian- and vegan-friendly chili recipe.
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Shepherd's pie gets lightened up with a savory crust of mashed sweet potatoes and cauliflower covering a more traditional beef filling.
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Laurie Benda of Madison, WI, created this edible ode to garlic, which was awarded first prize at the 2008 Gilroy Garlic Festival.
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Even the meat-eaters in your household will like these sweet potato vegetarian tacos with avocado, cilantro, salsa, and queso fresco.
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Fresh roasted salmon fillet stars in this sweet and spicy burrito.
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Get Sticky-Toffee Pecan-Pumpkin Pie Recipe from Food Network
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Mashed sweet potatoes, black beans, and Cheddar cheese are sandwiched between two tortillas for a tasty vegetarian appetizer that even meat-eaters will like.
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An easy version of a south-of-the-border classic, chilaquiles, this dish uses leftover tortilla chips layered with chicken, Pace® Picante, corn, olives, and cheese.
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This cornbread is filled with ground beef, cream-style corn, cheese, and jalapeno peppers.
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Get Profiteroles Recipe from Food Network
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This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes.