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Packaged tomato lentil couscous make for short preparation of this ground beef stuffing. The peppers are topped with cheddar cheese and baked.
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Five cans of beans are mixed with bell pepper, onion, and celery and tossed in a simple dressing for a delicious marinated bean salad.
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Tofu and gailan, leafy Chinese broccoli, are tossed with a gingery oyster sauce mixture to make this stir-fry, a quick but complete dinner!
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh rosemary, thyme, and garlic flavor these simple grilled burgers. Top them with Dijon mayo, tomato slices, and baby greens.
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A recipe for collard greens done in the slow cooker and flavored with smoky ham hocks or turkey legs, onions, garlic, chicken broth, and a touch of vinegar.
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This biscuit breakfast sandwich is made with green chiles, bacon, jalapenos, onions, eggs, and Jack cheese. Get up and go with some spice! I prefer to roast my own green chiles, but you can use a can of green chile.
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This Asian-style recipe coleslaw uses pre-packaged coleslaw mix and ramen noodles as well as an artificial sweetener in the dressing for a delicious alternative to the creamy summertime classic.
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Get Oak Wood Tri-Tip Recipe from Food Network
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This traditional Italian recipe layers Romanesco, cauliflower, and broccoli for a bright, colorful salad dressed with a simple vinaigrette.
www.delish.com
In this recipe from The Dooky Chase Cookbook, chef Leah Chase uses okra (and lots of it) to thicken the dish.