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This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants.
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Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
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A slightly sweet yeast dough made with rolled oats, molasses, whole wheat flour, and bread flour rests overnight to develop its wonderful flavor.
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These gently-sweetened cinnamon-apple-bran muffins have a little Cheddar tang.
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This meatless chili makes for a pleasant alternative to your standard ground beef and kidney bean variety. The addition of bulgur wheat with the lentils provides a complete protein, and give the chili a hearty texture
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Traditional chocolate crinkle cookies are infused with and rolled in raspberry powder for a delicious variation on a classic holiday cookie.
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This flavorful mock tuna salad is made with tempeh soy protein and soy mayonnaise, a real vegetarian treat. Serve it as a salad filling or on fresh greens.
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Romaine lettuce and orange slices are tossed with a light honey vinaigrette.
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The crunchy bottom takes rice to a new level.
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An exciting array of easily accessible ingredients is mixed together into a brilliantly simple and delicious sauce! Beef, chicken, pork -- you name it -- this sauce will bring out great flavors you never knew existed.