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This vegan pad Thai soaks kelp noodles, bean sprouts, baked tofu, and crunchy veggies in a tangy chile-tamarind sauce featuring flax seeds.
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The earthy quality of buckwheat combines well with sourdough in these flapjacks. A whiff of ginger complements the hearty flavors.
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This bowl of split mung bean and basmati rice khitchari is a quick and easy meal to throw together using just water and a few spices.
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This dark, rich marinade can be used with any type of beef or chicken. If you want it spicy, mix in the chopped hot peppers of your choice. Yummy!
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Flavorful fried rice is a great way to sneak protein into family dinner.
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This is a marinade for any type of steak, but works well for tougher cuts when left for a couple of days.
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Enjoy the rich taste of eggnog in an easy to make pound cake.
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Pumpkin spice-flavored liqueur and a cinnamon stick make this pumpkin spice Russian drink a festive twist on the classic white Russian cocktail.
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Fill prepared cannoli shells with this sweet ricotta filling made with chocolate chips, amaretto, and toasted almonds.
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Creme caramel made with cream and flavored with orange liqueur, baked in individual ramekins.
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Smooth coffee liqueur imparts its unique coffee essence to this creamy dough which jelly-rolls around chocolate chips. It 's a marriage made in heaven.
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This beautiful dessert, a favourite recipe of Teeswater egg farmers Peter and Adriana Van Zeeland, is perfect for any occasion.