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Ground chia seeds thicken this mango and blueberry smoothie.
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Fresh kale is tossed in a pineapple dressing creating a sweet and savory salad the whole family will love. Top with sunflower seeds and fruit.
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Colcannon, the humble and beloved dish of mashed potatoes and cabbage, gets extra richness of flavor from leeks, butter, caraway, and anise seeds. It's a perfect side for your corned beef dinner.
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A combination of ground brown rice, quinoa, millet, buckwheat, cornmeal, amaranth, sesame seed, and flax seed makes a satisfying gluten-free hot breakfast cereal.
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Sherry adds a sweet note to chicken baked in a sour cream sauce and topped with cracker crumbs and an abundance of poppy seeds.
cooking.nytimes.com
This recipe is by Melissa Clark and takes About 15 minutes, plus up to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
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Delicious crunchy coleslaw made with ramen noodles, slivered almonds, and sunflower seeds is a tasty side dish or salad at any party.
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An easy recipe for spicy red radishes pickled in red wine vinegar, sugar, mustard, coriander seeds, and peppercorns.
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Asparagus is steamed and then tossed with olive oil, kosher salt and toasted sesame seeds.
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Spicy brown mustard, mustard seeds, honey, and raspberry preserves mix it up to make an easy dip for pretzels.
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This slightly sweetened coleslaw is made with the convenient use of prepared coleslaw mix in a creamy salad dressing with poppy seeds.