foodrecipes

Looking for an easy vegetarian dinner? This Creamy Polenta with Mushrooms & Collards Recipe from CountryLiving.com is the best.

Creamy Polenta with Mushrooms & Collards

c. whole milk

c. vegetable stock, divided

c. polenta (not quick cooking)

unsalted butter

Kosher salt

black pepper

olive oil

lb. assorted mushrooms, large ones halved

shallot, chopped

(14.5-oz.) can chopped tomatoes, drained

collard greens

garlic cloves, chopped

red wine vinegar

Bring milk and 3 cups stock to a boil in a large saucepan. Whisk in polenta. Reduce heat to low and cook, whisking occasionally, until polenta is tender, 15 to 20 minutes. Whisk in cheese and butter until melted. Season with salt and pepper.

Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown, 10 to 12 minutes. Stir in tomatoes, collards, garlic, and remaining 1/4 cup stock. Cook, stirring occasionally, until greens are wilted, 4 to 6 minutes. Stir in vinegar. Season with salt and pepper.

Serve mushroom mixture over polenta topped with additional cheese.

Looking for an easy Mexican dinner idea? This Tex-Mex Tortilla Casserole Recipe from GoodHousekeeping.com is the best.

Tex-Mex Tortilla Casserole

eggs

half-and-half

c. finely chopped cilantro

c. shredded Mexican cheese blend

c. crumbled goat cheese

c. thinly sliced kale

c. chopped tomatoes

c. corn

c. tortilla chips

Make the egg base: Whisk eggs, half-and-half, and salt. Stir in cilantro and cheeses.

In a large bowl, combine egg base with kale, tomatoes, corn, and tortilla chips. Toss to coat.

Add veggie mixture to 2- to 2 1/2-quart baking dish. Cover and bake at 400 degrees F for 30 to 35 minutes or until egg sets and cheese melts. Uncover for last 5 minutes to brown top.

Looking for an easy Asian recipe? This Vietnamese Shrimp and Vegetable Rolls Recipe from GoodHousekeeping.com is the best.

Vietnamese Shrimp and Vegetable Rolls

c. fish sauce

tbsp. rice vinegar

sesame oil

sugar

garlic, crushed

rice noodles

carrots

cooked, peeled shrimp, cut lengthwise in half

Granny Smith apple, thinly sliced

c. cilantro leaves

c. mint leaves

rice paper wrappers

In a small bowl, whisk fish sauce, vinegar, sesame oil, sugar, garlic, and 1/4 cup water; set sauce aside. Cook
rice noodles as label
directs; rinse with cold
water and drain well.
With kitchen shears,
snip noodles 3 or 4
times to shorten and
untangle; set aside. 

Pour 2 cups warm
water into shallow
pie plate or cake
pan. Arrange carrots,
shrimp, apple slices,
and herbs in separate
dishes. Line a large platter with damp
paper towels. 

Working with
1 at a time, submerge
rice paper wrapper in
warm water just until
soft. Remove from
water, letting excess drip off, then spread
out on cutting board.
Layer a few leaves
of herbs, 3 tablespoons noodles, 2 tablespoons carrots, 2 apple slices, and 4 shrimp halves
across bottom third
of wrapper. Lift
bottom of wrapper
up over filling,
tucking under and
rolling tightly. Fold in
sides, then continue
rolling to seal. Place
on prepared platter.
Cover with damp
paper towels. Repeat
with remaining
ingredients. 

Slice each roll in
half. Serve with sauce.
Rolls may be assembled and refrigerated,
covered with damp
paper towels and
plastic wrap, up to
3 hours ahead. Remove
from refrigerator
10 minutes before serving. 

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Creamy Polenta with Mushrooms & Col...

Tex-Mex Tortilla Casserole

Vietnamese Shrimp and Vegetable Rol...

Top 3 foodrecipes recipes from across the web

The most viewed foodrecipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Polenta with Mushrooms & Col...

Tex-Mex Tortilla Casserole

Vietnamese Shrimp and Vegetable Rol...

The most viewed foodrecipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine