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This quick and easy avocado chicken salad replaces mayonnaise with nonfat Greek yogurt and gets a kick from jalapeno peppers.
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Get Speedy Rhubarb Fool Recipe from Food Network
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The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
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A recipe passed to me from my great-grandmother, these cakes are light and not too sweet. The cardamom and rosewater give it a distinctive Persian flavor. These are best served with hot tea or coffee.
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This cake is 'heaven' in your mouth and 'hell' to get a piece of! It's a white cake with caramel frosting, honey and cashews.
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Vanilla and pear are a lovely duo in this quick muffin recipe. They are great for breakfast or an on-the-go snack.
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Sliced steak, tomatoes, onions, and tahini sauce are wrapped in tortillas and grilled in a panini press to make these easy shawarma wraps.
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A little coffee powder brings a burst of caffeine to these breakfast bars with coconut, cinnamon, fruit, and nuts.
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Get Greek Pita Nachos Recipe from Food Network
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Not your traditional pound cake, but dense and creamy just the same. This uses cream cheese and yogurt instead of butter and gets swirled with Nutella® for a rich chocolate flavor.
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This banana bread is almost a cake. It has everything a kid could want, including chocolate chips and peanut butter. It's great for Easter brunch.
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Cooked couscous is combined with an interesting variety of salad fixings - chickpeas, raisins, almonds, red onion, and bell pepper - and then topped with a creamy, cumin-infused yogurt dressing.