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Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice.
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Leftover holiday turkey can be transformed into turkey tamales made with corn oil instead of lard. Serve with lime wedges.
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You bet it's better on bread!
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These delicate little green cookies are made with pistachio nuts, pistachio pudding mix, and avocado for the perfect St. Patrick's day treat.
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Silken tofu and almond milk are blended until creamy in this vegan matcha green tea ice cream you can enjoy if you're lactose intolerant.
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Tender and juicy pressure cooker ribs, cooked with red onions and barbeque sauce, are so fast they're ready to devour in less than an hour.
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Essential for Cajun-style blackened fish or chicken.
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Vegan ranch dressing is easy to make and more delicious than the store-bought variety; whip this up and let stand for flavors to develop.
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Rice vermicelli are topped with vegetables, grilled lemongrass chicken, and a Vietnamese-inspiring dressing in this tasty noodle salad.
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This is a super quick, easy, and light dinner. This also makes a great snack or appetizer. It looks like a lot of spinach at first, but it shrinks down a lot in no time during cooking. Other types of tortillas can be used if whole wheat isn't available. Serve with salsa and sour cream.