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These vegan macaroons combine cashews and unsweetened coconut for a simple and sweet treat.
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Double chocolate gluten-free cookies are easy to prepare with a variety of flours including sorghum flour, creating a chewy and delightful treat.
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It has a Chinese-sounding name, but these pork tenderloin cutlets seasoned with tarragon and served in a creamy wine-Dijon mustard sauce are more French in inspiration. They're sprinkled with toasted almonds and green onions.
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An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.
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A peanut butter cookie filled with chocolate chips, peanut butter chips, and peanut butter cups. If you like peanut butter and chocolate - these cookies are for you!
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This straightforward nacho recipe is sure to please. Ground beef and cheese are melted over chips to create a gooey, messy and delicious snack.
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Tortilla chips are topped with a seasoned refried bean mixture, Colby-Jack cheese, and jalapenos before being warmed to gooey perfection in the oven for this easy party favorite.
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This quick and easy to make appetizer is sure to please your guests. Made this for a summer BBQ. It was gone in minutes.
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A spicy jalapeno cream cheese spread, Colby-Monterey Jack cheese, and crunchy tortilla chips are sandwiched between buttery grilled ciabatta bread in this grown up version of the classic grilled cheese sandwich.
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This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.