5,411 bull recipes

Who doesn't like mac and cheese? Three kinds of cheese make it absolutely cheesy and delicious. Packed with veggies including broccoli, carrots and bell pepper enveloped in cheese sauce so even the pickiest eater will eat their vegetables!

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Chinese stir-fry is quick and easy, also there is lots of flavor created during the process. In this recipe, boil noodles first, meanwhile stir-fry fresh vegetables; in the end mix them all together. You have a delicious one-pot meal served within less than half an hour.

Thai pasta seafood salad tosses chilled shrimp and scallops with rice vermicelli, cucumbers, peppers, and cilantro in a peanut ginger dressing. A bright, refreshing summer dinner with a kick.

An easy, tasty and hearty dish is an ideal dinner for busy weekdays. Creamy but without any dairy product, it's from the roasted walnuts that also add yummy nuttiness.

Love this salad. We jut had some leftover wild rice, and we didn't have sweet bell pepper, so used the picked hot cherry pepper instead, also added some sliced celery and smoked tofu. It came out delicious. A very good side dish or can be a wholesome and tasty main dish as well.

If you love shrimp, you will love this dish that is served with a creamy and savory sauce.

Chernobyl Chili: a big-batch ground beef and red kidney bean chili with 4 tablespoons of chili powder and serious heat. Cooked in the microwave then served from the crockpot. Built for a crowd.

This salad deserves five stars. We made the salad with some leftover roasted lamb leg. The mint-basil dressing was terrific, and it went so well with the lamb. The salad had lots of great texture and flavour...

Excellent! Very authentic rendition of this classic soup. Very fresh and clean tasting with great flavor. It even beats the hot and sour soup from my favorite Chinese restaurant.

This is one of those recipes that is more of a guideline—I really encourage you to adapt the amounts and ingredients to your tastes. If you like it chunky, don’t puree it. If you like a thinner soup, add more chicken broth. If you don’t like heat, omit the cayenne.

Steamed vegetable curry over brown rice with a quick ginger-lime sauce. A 30-minute vegan main with bright, crisp vegetables and an aromatic Indian-spiced finish.

This is a fantastic recipe my mom taught me when I was 9 or 10, because it's so easy to make, and makes plenty to feed everyone.

Toasting quinoa in pan creates much more flavor than just boiling it directly. Quinoa is tossed with a light yet tasty vinaigrette, sugar snap peas, apples, bell peppers, celery, red onions and toasted walnuts. You can make the salad one day ahead, it tastes even better next day.

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.

This delicious Mexican pot pie is made with all kinds of fresh vegetables, tomato sauce and beans, and topped with cornbread. Serve it with some yogurt and freshly chopped tomatoes, yum.