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This recipe combines fresh summer corn with tomatoes, jalapenos, and cilantro, then tops them off with orange and lime juices for an extra zing of flavor.
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Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only thirty minutes in the oven.
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These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs, and feta cheese. Best served warm out of oven.
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Get Huevos a la Mexicano Tacos with Chipotle-Honey Bacon Recipe from Food Network
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Garbanzo beans, green beans, chunks of sweet potato and tomato are combined in chicken broth seasoned with thyme, basil and paprika in this soup which can easily be altered to suit a vegetarian diet.
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The portobello mushrooms in this vegetarian recipe are stuffed with the caramelized onions, croutons, and Gruyère cheese found in French onion soup.
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Get Crispy Mussels with Almond and Scallion Sauce Recipe from Food Network
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Cheesy, toasted pecans are great on this salad and just as tasty as a snack in their own right.
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Shrimp pasta salad tossed with a creamy lemon dressing is a quick weeknight meal the entire family will love.
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By precooking butternut squash in your Instant Pot(R), the skin will slip right off, allowing you to make this quick and flavorful soup in just minutes!
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Zucchini boats stuffed with a mixture of tomatoes, eggplant, and basil makes an eye-catching and tongue-pleasing side dish.
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Next casserole night, kick those noodles to the curb and try tortillas instead they make a tasty foundation for layering cheesy veggies and beans.