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The lightness of apple and jicama combined with a sweet-hot dressing make this coleslaw a hit!
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Steam a batch of these vegan rice cakes made with gluten-free rice flour, tapioca starch, coconut milk, and optional food coloring for a kid-friendly dessert.
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My wife and I LOVE a soup from a local Thai restaurant, so we put together a list of ingredients and made it at home. We've made it several times now, refining...
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These fluffy, soft rolls made with butter and love stay soft for days.
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A cantaloupe smoothie!! Perfect for those hot summer days or an after school snack to cool down with!
Ingredients: cantaloupe, sugar, ice
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Nutritious breakfast cereal smothered in a peanut butter and honey mixture to make a tasty portable breakfast.
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Using the juice and meat from fresh young coconuts, you can make a terrific and refreshing cold beverage.
Ingredients: coconuts, water, sugar
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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
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Oatmeal-chocolate chip cookies sandwich a creamy marshmallow filling in this easy made-from-scratch treat.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An unusual Filipino soup recipe by Burnt Lumpia blogger Marvin Gapultos that includes salmon, Japanese miso, and calamansi, a cousin to the lime.