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This is a very locally famous dish. The Quebecois version of baked beans, done with maple syrup. It is served a lot around this time of year (March-April) as...
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A vegetarian version of Philly cheese steak using seitan in place of meat is a delicious and guaranteed crowd-pleaser for the vegetarians in your life.
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A delicious, high fiber snack, these roasted chickpeas are a crispy, crunchy alternative to bland, mushy chickpeas.
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This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Korean Bulgogi and Mushroom Tacos Recipe from Food Network
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This is a fragrant and tasty bread machine recipe.
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Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. The best brunch in the world!
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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
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This fresh pumpkin soup seems straightforward since it's made with the standards-- fresh sugar pumpkin, onions, curry powder, garlic, light cream, and chicken stock--but there's also a tasty, surprise ingredient: peanut butter!
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Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
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This Waldorf chicken salad uses Greek yogurt instead of mayonnaise for a healthy version of this beloved dish that's one of the most versatile sandwich fillings.