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These vegan black bean quesadillas replace the traditional cheese filling with pureed great Northern beans, nutritional yeast, and lots of spices for a tasty Mexican-inspired meal.
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Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. "It's also fabulous in a sandwich," she says.
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These braised pork tenderloin medallions will impress dinner guests, and are ready in just 25 minutes.
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Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin.
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You'll love raw Brussels sprouts once you try them in a salad with cranberries, nuts, seeds, and apples in a light vinaigrette.
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Get Beef with Chestnuts, Pears and Almonds Recipe from Food Network
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This is a simple and filling recipe. The cool and spicy avocado topping is a pleasant contrast to the hot sweet yams.
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Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.
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This is an old Sicilian recipe for pomegranate-marinated quail. The pomegranate seeds add a tartness that is balanced by the sweetness of the orange zest and juice.
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These savory salmon burgers hold up well on the grill, especially if you use a nice fillet of wild king salmon. Serve on an onion roll with lettuce, tomato, mustard, and horseradish for a great barbeque main dish.
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For a flavorful vegan or vegetarian dinner, try a bowl of this Asian-inspired noodle soup with bok choy, ginger, and fragrant spices.
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Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.