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Butter Lettuce, Mache and Pomegranate Seeds Dressed with Champagne Vinaigrette

Recipe | Courtesy of Debi Mazar and Gabriele Corcos
Total Time:
10 minutes

Chick-Peas and Spinach Tapas

Recipe | Courtesy of Padma Lakshmi
Total Time:
20 minutes

Parmesan Mashed Potatoes

Recipe | Courtesy of Ellie Krieger
Total Time:
30 minutes

Tuscan Bean Soup: Pasta e Sagioli alla Toscana

Recipe | Courtesy of Emeril Lagasse
Total Time:
1 hour 55 minutes

Heart Shaped Portobello Panini

Recipe | Courtesy of Ellie Krieger
Total Time:
10 hours 19 minutes

Grilled Shrimp with Arugula Mushroom Salad

Recipe | Courtesy of Giada De Laurentiis
Total Time:
28 minutes

Guacamole

Recipe | Courtesy of Tyler Florence
Total Time:
1 hour 10 minutes

Daiquiri

Recipe | Courtesy of Alton Brown
Total Time:
1 hour 10 minutes

Hot Chicken and Spicy Beef

Episode | From: Food Truck Nation
Brad Miller begins his culinary adventure in Nashville at Red's 615 Kitchen food truck, where Chef Eric White is known for his take on the local favorite, hot chicken. Then Brad heads out west to Portland, Ore., where he checks out White Elephant Asian Fusion, a food truck delivering authentic Laotian cuisine. Brad samples a few dishes from Chef Chris Soutavong, including his special Green Papaya Salad and Waterfall Beef with sirloin marinated in soy sauce, red chile and ginger. Finally, Brad heads up to Seattle to visit the city's first Native American food truck, Off the Rez. Chef Cecilia Rikard shows Brad how to make their famous frybread taco topped with sausage gravy and a fried egg, and for dessert, they assemble an ice cream sundae with all the fixins nestled between more fresh, warm frybread.

Grilled Polenta Crackers with Roasted Pepper Salsa

Recipe | Courtesy of Rachael Ray
Total Time:
16 minutes

So Much Pretty Food Here