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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The flavors of the broccoli and sweet potatoes compliment each other wonderfully in this recipe!
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This recipe is a copycat of a delicious sauce for salmon, ribs, chicken, and pork chops for your home grilling pleasure.
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Shrimp, noodles, and broccoli tossed with a peanut sauce make up a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong!
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This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
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Everyone will enjoy this salad featuring wild rice, cooked chicken, and crunchy cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor.
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This here's a great marinade for any cut of beef, but I like to use it on steak. It contains basic ingredients that, when combined and allowed to blend, will give you a tender, juicy piece of meat every time.
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This vegan and gluten-free mushroom and coconut milk soup is quick and easy to make for a tasty weeknight meal. Pack the leftovers for lunch!
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This soy sauce-based beef stew is a traditional Korean dish that's perfect for serving on cold days.
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Chicken wings in a robust tomato-orange sauce make a great appetizer. Served over pasta or rice, it also works as a supper dish.
www.chowhound.com
I told my mom that I just bought a cabbage on a stick and I ate 8 whole cabbages all by myself! She told me that I was exaggerating, but if it was true, she was...