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The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.
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These tasty gluten-free, Paleo (I think) muffins do not contain agave for all of the agave-phobes out there.
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Coconut macaroons can be made vegan by using coconut oil and maple syrup, creating a rich cookie similar to popular Naturally Raw Coco-Roons® found in health food stores.
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Get Potato and Jalapeno Pepper Pierogies Recipe from Food Network
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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
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This is a traditional Swiss recipe for creamy potatoes from my Grossmutter.
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Get Southern Creamed Corn Recipe from Food Network
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Toss quinoa with Kalamata olives, feta cheese, tomatoes, and basil for a Greek quinoa salad ideally suited to potlucks, picnics, and barbeques.
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A simple and dense fruitcake that doesn't contain eggs or nuts.
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John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
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A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.
Ingredients: currants, water, sugar, pectin
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This recipe requires only sugar, cinnamon, and water to make a sweet coating for almonds.
Ingredients: water, sugar, cinnamon, almonds