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Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time, you can!
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Chef Deborah Schneider’s quick and versatile salsa.
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This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a rich pie that 's made with evaporated milk, lots of milk and eggs, and plenty of coconut. The filling is cooked until thick and creamy, and it 's immediately poured into a baked pie shell and chilled.
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These light and spongy gluten-free chocolate chip muffins are made with almond flour instead of regular flour.
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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Delicious! Use ripe mangoes for best results.
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These homemade glazed peanuts use a bit of chipotle pepper and chili powder to add some heat to a favorite sweet treat.
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Cauliflower is first roasted over high heat with brown butter and salt before being tossed with Pecorino Romano cheese, red onions, mint, and lemon juice.
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Sorghum reminds me of Israeli couscous, spherical and about the same size Like Israeli couscous, it’s good with brothy stews I love the way the firm, round grains stand up against the soft, brothy beans in this bean and amaranth stew
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Cauliflower and chicken are cooked in coconut milk and seasoned with curry in this rich, creamy dish.
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Green tea powder and soy milk make a great version of the traditional latte.
Ingredients: soy milk, water, green, sugar