2,114 riced recipes

Creamy cheese vegetable soup with Velveeta, diced tomatoes, carrots, celery, and milk thickened with a flour slurry. A rich, velvety comfort soup that melts into pure smoothness with every spoonful.

Easy to make, and it was delicious as well as packed with good-for-you ingredients. Will be making it again soon.

Pineapple apple cake sweetened with apple juice concentrate and topped with coconut, walnuts, cinnamon, and diced fruit. No refined sugar in the batter, all natural sweetness.

Potatoes, bacon, onions and cheddar cheese, slow cooked in a Crockpot. It's hard to get more perfect than that.

Moosewood gazpacho: cold Spanish-style tomato soup with cucumber, red pepper, garlic, fresh herbs, and lime. Iconic vegetarian no-cook summer recipe.

Slow cooker black bean and potato soup with diced ham, jalapenos, cumin, oregano, thyme, and cloves in a beef broth base. Dump everything in the crockpot and let it cook all day.

A simple crockpot recipe that will help you make a savory chili that tastes amazing with a crusty bread.

A classic German style potato salad that is served warm. Perfect for Octoberfest.

Curry-spiked chili with ground beef, kidney beans, and a generous shower of sharp cheddar. A 30-minute weeknight pot that crosses Tex-Mex with Indian warmth.

A truly decadent french toast stuffed with almonds and cream cheese. Talk about kicking it up a notch!

Pasta cooked in vegetable broth instead of water for built-in flavor, tossed with diced kalamata olives, fresh parsley, and olive oil. A fast, vegan-friendly weeknight dinner.

Unlike traditional alfredo sauce, this light version has much less fat and calories but still tastes creamy and delicious. Broccoli not only adds some bright color to the dish, but also provides lots of nutrients. For an even healthier version, use whole wheat pasta.

Orzo, spinach and pine nuts, with garlic, tomatoes and a bit of romano cheese makes an elegant side dish.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

This soup came out so tasty and flavorful. The pan-fried tortilla strips added some nice crunch, and I also served the soup with some sour cream, Monterey Jack cheese, cilantro and scallions. It was an easy, light yet tasty soup.

Somewhat similar to chili mac and American goulash found in other areas of the country, this American dish is most prevalent in New England.