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Black beans, white beans, and vegetable stock combine to make a hearty soup spiked with the flavors of thyme and cumin.
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A Puerto Rican side, usually served with rice and beans in our family.
Ingredients: vegetable oil, plantains
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Easy to make meatloaf in individually sized muffins.
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This stew is a one pot meal that is brimming with savoriness. Pure comfort food.
www.delish.com
Cool mixed greens topped with hot grilled chicken, carrots, and shiitake mushrooms make a great light meal. You can also let the grilled vegetables and chicken cool and serve them at room temperature.
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Fresh, crisp salad greens and tossed with slices of ham and Swiss cheese, asparagus, mushrooms, and thin onion rings in a creamy Dijon dressing.
cooking.nytimes.com
I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on But you can use a blender to purée the soup The texture will be coarsest — which is what you want — if you use an immersion blender.
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Roasted butternut squash, cashews, and farfalle pasta are combined with vegetable broth and miso to create this comforting vegan alfredo.
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A yellow cake mix with vanilla pudding, grated chocolate and milk chocolate chips baked in.
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These simple donuts from East Africa, known as mandazi, have a hint of cardamom and can be served as a sweet treat or alongside curry.
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Tasty deep-fried tuna-bites are a real treat!