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This spicy honey-mustard dressing is an easy and versatile dressing for almost any salad!
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Coleslaw with a TWIST! If you're a bleu cheese lover, you'll LOVE this recipe. It's the first thing people come back for 2nds of at all our holiday functions. It's easy and refreshing.
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This classic creamy green salad dressing is flavored with tarragon, parsley, garlic, anchovies, and chives. It's also delicious served as a dip for steamed artichokes.
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Tempeh sauteed with curry powder and wilted kale is a great meal that you can top with sea salt and goat cheese.
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This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For a quick and easy shortcut, start with bakery cupcakes or prepare from a cake mix. Top each cupcake with a circle of frosty ice cream and the embellishments of your choice.
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Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy.
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Baked samosas filled with lentils, yam, dried apricot, and coconut milk are a hearty and filling version of the classic Indian appetizer pastry.
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This grown-up, cocktail-version of a root beer float is fun enough to drink in a fancy frosted glass with a curly straw.
Ingredients: ice, coconut, coffee, beer
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Strawberry soda, pineapple juice, and coconut-flavored rum combine to make a fizzy pink cocktail.
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The pina colada is a blended drink that originated in Puerto Rico. The mixture of pineapple, coconut, and rum is a taste of the tropics.
Ingredients: rum, coconut, pineapple, ice
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This simple mixture of cashews, dates, orange zest, cardamom, and coconut rolled into energy balls makes a sweet vegan treat.
Ingredients: dates, cashews, cardamom, coconut