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Penne pasta, cooked chicken breast, crunchy veggies, dried cranberries, and a creamy poppyseed dressing. Great to take along to picnics or potlucks.
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Treat yourself to a light and airy cake straight from the microwave.
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With a pinch of cayenne to spice it up.
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Thin, thin cucumbers are doused with sugar, water, vinegar, celery seed and onion, and chilled for an hour or so. Great as a salad or as open face sandwiches on pumpernickel bread.
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This delicious, tangy popcorn is coated in an ingenious mix of pickling spices, like coriander seeds and dill weed.
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Homemade crackers made with tapioca flour, ground flax seed, and olive oil will fit into a paleo-friendly lifestyle and are perfect for dips.
cooking.nytimes.com
Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog (Ms
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I'm still on my grape seed flour kick and made these yummy Gluten Free Cabernet Cookies the other day which were "all gone" quite quickly. If you like the combination...
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 12 hours, plus 3 hours' storing and overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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These rolled cookies are flavored with lemon zest and caraway seeds.
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Garam masala is a spicy blend of aromatic spices and chiles from northern India. Make it at home, and you'll never want to use the store bought blend again.