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This dish is a simple mixture of roasted vegetables, including baby eggplants, Roma tomatoes, zucchini, and onion, seasoned simply.
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In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
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Get Best Basic White Rice Recipe from Food Network
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To begin this dish, lightly oiled slices of eggplant are spread on a tray and baked.
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Long grain rice gets an Italian-inspired twist in this colorful side dish with red and green bell pepper.
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Cornbread made with bananas is an interesting twist on the traditional cornbread recipe. It can be made vegan by switching milk with almond or rice milk.
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Cream cheese, deli beef, green onions and a dash of hot pepper sauce -- mold, refrigerate and serve.
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A flour tortilla forms the crust of this pizza topped with chicken, green bell pepper, and onion that's a quick and easy dinner for one.
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This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable And now you can make it at home It’s not a sandwich to make on a whim
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Bananas make this milkshake delicious and nutritious. It is yummy. A kid's favorite.
Ingredients: bananas, ice, milk, sugar
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Get Tahini Grilled Salmon with Sauteed Spinach, Beets with Sesame Seeds, Eggplant Puree and Tahini Sauce Recipe from Food Network