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Spanish peanuts are simmered in sugared water until a nice sweet coating forms on the peanuts for a sweet anytime snack.
Ingredients: spanish peanuts, sugar, water
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Fresh watermelon, coconut water, and stevia are blended together and poured over ice in this refreshing summer mocktail.
Ingredients: coconut water, watermelon, ice
www.delish.com
Rich in vitamin K, Swiss chard is as good for you as it is good to eat. Spinach would also work nicely in this soup.
cooking.nytimes.com
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms
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Dough for homemade pizzas is flavored with granulated garlic and Italian seasonings. Just prebake for a few minutes before topping with your favorite pizza ingredients. You can use a bread machine for the kneading step.
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This Southern-style grits recipe makes a delicious side for eggs, ham, or braised meats.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Udon noodles are added to a thick vegetable broth flavored with curry powder and soy sauce in this quick and easy Japanese-inspired soup.
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During the holidays, everything you make deserves a little dressing up -- including humble but hearty root vegetables.
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These spicy burgers are full of flavor and smell amazing. They stand on their own, but onions or roasted peppers give them even more of a kick!
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Chicken breasts coated with soy sauce and sesame seed seasoned flour, then drizzled with butter and baked.
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This DIY recipe for a dark-chocolate version of everyone's favorite chocolate-hazelnut spread, Nutella®, will be a favorite.