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Not your typical zucchini quiche. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!
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This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This rich and hearty vegan soup is made with carrots, potatoes and coconut milk and finished with bright lime juice and cilantro. The vibrant colors and flavors of this soup are sure to satisfy.
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Zucchini simmered with onion, tomatoes and yogurt in a fragrant mix of spices.
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Honey cake with a chocolate glaze is a traditional dessert to serve on Rosh Hashanah thought to help you have a sweet year.
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Frozen vegetables make this exotically spiced seafood dish a breeze to make!
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Get Chicken Carbonara Recipe from Food Network
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A white cake mix is livened up with mashed strawberries and strawberry-flavored gelatin, then baked in three 9-inch pans. It is then frosted with Strawberry Cream Cheese Frosting.
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These tasty shrimp tacos with tomatillo salsa and avocado are seasoned with chili and lime juice for a quick and easy dinner.
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Tres leches cake is a cake soaked in a sweet milk syrup and topped with whipped cream. It's really moist, delicious, and simple.
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This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings. The broth is seasoned with basil, allspice, and poultry seasoning.