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Cooked potatoes are the key to this moist chocolate torte. If you do not have a potato ricer, you can substitute lump-free unseasoned mashed potatoes.
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Get Cinnamon-Spiced Hot Chocolate Cookies Recipe from Food Network
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Dr David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives” medical education conference in Napa Valley this year You can use a variety of dried fruits and nuts, as well as a mix of herbs
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Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
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Get Halloween Boo-Scotti Recipe from Food Network
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Get Peach Crisp Recipe from Food Network
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This delicious version of the popular after-Thanksgiving casserole rises above its humble origins as a way to use leftovers by including heavy cream and fresh mushrooms. It's topped with Parmesan cheese and crunchy almonds.
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Get Blueberry-Oatmeal Crisp Recipe from Food Network
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This fresh tasting salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken breast meat in a tangy Asian dressing. Delicious!
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This recipe is by Rena Coyle and takes About 1 hour 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mascarpone Cheesecake with Almond Crust Recipe from Food Network