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11833 recipes found
Minestrone Soup II
This is a wonderful minestrone soup that 's filled with tons of vegetables. Feel free to add different vegetables or ingredients. Serve with grated Parmesan cheese.
Judy's Hearty Vegetable Minestrone Soup
Delicious vegetarian minestrone soup.
Healthy Veggie Minestrone Soup
The veggies, tomato flavor, and peppers all come together for a stick-to-your-ribs dinner! This recipe makes lots and lots of minestrone soup. It goes well with Cheddar cheese biscuits and a red wine.
Instant Pot Buckwheat Minestra
My husband and I eat soup at every supper. This is a vegan soup that I make at least 3 times a month. We love it that much. It makes a large quantity. I usually freeze half. During fall and winter, I use pumpkin or butternut squash. In the summer, I use green zucchini. I add lots of flavorful ingredients, so we never add salt.
Mexican Tomato Rice
Easy to prepare with canned tomatoes and spices.
Baked Mexican Rice
I've tried many variations on baked rice and wanted to try it with Mexican flavors. It's so easy to let the rice bake away while you take care of other things or prep the rest of the meal. Garnish with additional green onions if you like.
Linnie's Spanish Rice
The best and easiest Spanish rice!
Dee's Mexican Rice
Easy, spicy rice. Serve with a dollop of sour cream. To make this a main dish: add 1/2 can black or kidney beans when you add the rice.
Colorado Mexican Rice
I'm Mexican, and we eat Colorado rice every day. It is a must in our daily meals. Mozzarella or Chihuahua cheese may be substituted for manchego.
Becky's Easy Cilantro Lime Rice
This rice is great as a side dish or added to your favorite taco salad or burrito. Much like you will find in fresh-Mex restaurants.
Green Rice with Poblano Chiles
Mexican green rice (arroz verde) is cooked in chicken broth with poblano chiles, onion and rice. The poblano chile gives it the rich green color and it tastes simply delicious.
Green Tomato Mock Mincemeat Pie Recipe
This green tomato mock mincemeat pie recipe represents the holidays for me. I remember the smell filling the house 60 years ago when my mom cooked it. This recipe is a great way to use any tomatoes in the garden that won't ripen at the end of the tomato season. A note from my mother: Put a heaping teaspoon of tapioca on the bottom crust before filling it. It will absorb some of the liquid.
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