Search Results (260 found)
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own granola to take with you on the trail. This snack is packed with cranberries, pecans, and chocolate covered peanuts.
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Rolled oats, wheat germ, a variety of seeds including sunflower, flax, and sesame seeds, plus chocolate chips, honey, and brown sugar make a crunchy, energy-packed bar that's perfect as a take-along snack on the ski slope.
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This creamy pilaf incorporates the fluffy, nutty-flavored grain, quinoa, with a decadent and delicious goat cheese gouda. This has an amazing flavor and texture. Try serving with steamed salmon.
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A simple mixture of lemon juice, liquid amino acid, and olive oil dress this salad of kale, onion, and alfalfa sprouts with a trio of seeds.
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Get My Mother's Fried Chicken Recipe from Food Network
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Get Spanish Tortilla Recipe from Food Network
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Get Steak au Poivre Recipe from Food Network
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Get Lobster with Mayonnaise Recipe from Food Network
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The dressing is sweet and the salad is crunchy - hence the name of this tasty salad. A bit of sugar sweetens the herbed vinegar and oil dressing, and sunflower seeds, ramen noodles, cashews, and water chestnuts add the crunch in the coleslaw salad.
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Seasoned chicken thighs cook up quickly on a grill pan (or outdoor grill) and are served with a sweet and salty Indonesian peanut sauce.
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Say goodbye to boring salads with this combination of napa cabbage, ramen noodles, and a flavorful dressing that's not only delicious, but super easy to make!