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Use any flavor of gelatin mix for these sweet treats. Similar to fudge, this fun and flexible candy may become a holiday tradition.
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Grilled portobello mushrooms are filled with mashed cannellini beans and harissa sauce in this vegetarian appetizer with bold flavors.
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Use a package of beef-flavored ramen noodles and prepared coleslaw mix to easily make this Asian-style coleslaw.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 10 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: puddings, plus, flour, chives, water
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Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.
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The crust is a knockout, made of dates, rolled oats and orange juice combined and pressed into a 9-inch pie shell. And for the thick creamy filling, frozen bananas are whipped up in the blender along with milk, yogurt, vanilla and a bit of gelatin.
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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.
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Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.
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Delicious peanut sesame chicken dish, served over pearl rice (sushi rice).
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This quick and easy Midwestern beef sandwich is seasoned with mustard, horseradish, ketchup, and Worcestershire sauce to create a tasty treat.
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Baklava pastry recipe, layers of phyllo dough filled with honey, walnuts and pistachios.
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The French macaron is a simple cookie made with almonds, sugar, and egg whites. The recipe here includes green tea powder (matcha), which gives it a delightful flavor.