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Beans, coconut oil, and caramelized onions make a creamy, vegan-friendly dip for sliced veggies, pita chips, crackers, or crusty bread.
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A bright and colorful caprese salad with red and yellow tomatoes and green basil leaves is fresh-tasting and easy to make.
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Cut faces into stuffed peppers to make cute jack-o'-lanterns for your Halloween dinner. Use yellow or orange peppers for an even more realistic effect. The flavorful beef stuffing is made with whole wheat bread instead of rice.
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This recipe evokes the fuzzy navel cocktail by giving you a cake made with peach liqueur, peaches, and orange juice.
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Turkey and tofu are baked into a juicy loaf, and drizzled with a brown sugar and soy sauce glaze.
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Grab-and-go Greek salads in jars! Mild and smooth California black ripe olives are the stars – they'll hold up to a few hours in your lunch box.
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A spicy coconut curry sauce complements the rich flavor of duck legs. Serve over rice noodles.
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Recipe for Crabmeat Shooters Quintana, as seen in the December 2006 issue of 'O, The Oprah Magazine.'
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Get Pineapple Salsa Recipe from Food Network
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Get Moroccan Red Harissa Chicken Recipe from Food Network
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Get Panko-Crusted Pork Cutlet with Cucumber-Daikon Relish Recipe from Food Network