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These vegan granola bars with oats, raisins, and almonds are held together with banana puree and raw nut butter for a tasty no-bake snack.
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Pork chops are simmered until very tender in a mushroom tomato sauce with Italian seasonings.
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Round steak strips are sauteed with green pepper and simmered with diced tomatoes, garlic, and ginger in this easy meal. Serve over steamed rice.
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Get Roasted Red Pepper Scones Recipe from Food Network
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The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is a perfect complement to the abundance of sweet, plump blueberries scattered over the top.
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Chef John's tempting coffee cake has diced Honeycrisp or Granny Smith apples layered with a buttery cinnamon-walnut crumble.
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The cooked grains can be refrigerated for up to 5 days or frozen for up to 1 month.
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This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.
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This is a variation on a chicken dish my mother used to make. I've replaced the chicken with veal, which wouldn't readily be found in most Hindu households, but...
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Oatmeal gives these rolls a lovely texture, while the sourdough adds a distinct flavor.
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Enjoy this hot chocolate made with coconut water, dark chocolate, and cocoa topped with marshmallows.