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These no bake, high-protein, high-fiber bars are based upon Melissa Diane Smith’s recipe for Amaretto Protein Bars in her book Going Against the Grain and are...
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If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.
Ingredients: kumquats, zest, sugar, water
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Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Ingredients: oil, green plantain, water
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This banana bread recipe uses chickpea flour and plain, fat-free yogurt, as well as mashed sweet potato for a new spin on a classic quick bread.
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Sliced sirloin is marinated in soy sauce spiced with red pepper and garlic, then stir-fried with broccoli, onion, water chestnuts and peanuts.
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Layers of whipped cream, mixed berries, and pound cake make this elegant dessert easy to assemble.
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Garlic, onions, and lemon juice to add interest to plain white rice.
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Basting shrimp on the grill with a sauce made with honey and chile-garlic sauce delivers flavorful results.
Ingredients: bamboo skewers, chile, honey, shrimp
www.delish.com
I call these double-done because the potatoes cook twice and their deliciousness is actually quadrupled.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chocolate cake in a mug can be made to fit the paleo diet thanks to coconut flour and olive oil in the batter.
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Try these moist melt-in-your-mouth, gluten-free cookies, made with delicious white chocolate and coconut flakes and baked to perfection.