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This spin on the original features the addition of mushrooms and artichokes in the lemony sauce.
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Lentils have a mild lovely taste and they take on a nice flavor and texture in this dish when cooked up with carrots, onions, and garlic. They're tossed with olive oil and lemon juice, fresh parsley, and chopped celery, for crunch.
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Avocados and coconut oil are the secret ingredients for the filling in this gluten-free, vegan key lime pie that also fits into the paleo lifestyle!
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Get Shrimp with Roasted Pepper-Horseradish Dip Recipe from Food Network
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This no-salt added salsa can be eaten raw or used in any recipe requiring salsa or picante sauce--keep it covered in the fridge up to one week.
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Fresh blueberries make a quick filling for yellow cake. The light-as-air cream cheese icing transforms this dessert into a real crowd-pleaser.
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The smell of gooey cinnamon rolls baking in a caramel mixture of brown sugar, butter, and molasses is definitely a treat to wake up to!
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Tita Em is a nickname for Zosima Arceo Phojanakong, also known as Emma, who happens to be the mother of King Phojanakong, the chef at Kuma Inn on the Lower East Side of Manhattan Her background is Filipino, and Mr Phojanakong’s recipe for chicken wings is a spin on something that his mother used to cook every week for her family when the chef was a boy: a whole chicken simmered in a silky, peppery adobo gravy
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This hearty, power salad bowl is loaded with quinoa, beans, and egg for a vegetarian meal with great sources of protein.
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The famous Irish-inspired cocktail lends its flavors to a delicious, moist cake. This spectacular cake starts with a cake mix, and is drizzled with whiskey syrup, filled with Irish stout beer caramel, and frosted with Irish cream frosting.
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A favorite and easy summer salad combines ramen noodles with broccoli slaw, cashews, and sunflower seeds for an Asian-inspired light supper or lunch.