Search Results (1,063 found)
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Made with pumpkin seed and flax granola, raisins, and walnuts, these soft and chewy breakfast cookies are perfect for a grab-and-go morning meal or an afternoon snack.
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This recipe for black beans with Mexican beer is flavored with ancho and serrano chiles, cumin, coriander, cilantro, and lime.
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This mixed cabbage saute gets extra flavor from a generous splash of hearty stout beer.
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Red and green cabbage and bright orange carrots make this side dish a festive, colorful addition to any buffet.
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This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a twist on your usual Bloody Mary. This recipe makes 4 drinks to share with your brunch buddies. Prepare them the night before serving for optimum flavor.
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This recipe for Thousand Island Dressing is anything but usual, and is perfect for your next Reuben sandwich or grilled bratwurst.
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These muffins combine the tart bite of fresh lemons with the crunch of poppy seeds. Made with Truvia® Baking Blend, this muffin contains 35% fewer calories and has 75% less sugar* than the full sugar version.
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Crisp romaine, crumbled bacon, mandarin orange segments, toasted almonds, and a homemade vinaigrette make this green salad a standout.
cooking.nytimes.com
Making dosas — those gloriously thin, pleasingly sour South Indian flatbreads — at home requires some advance planning You may need to hunt down the ingredients (online or at an Indian market), and you’ll definitely have to soak the lentils and then let the batter ferment for at least 8 hours or overnight But the crisp and flavorful crepes are well worth the effort
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The tangy flavor of fresh grapefruit sections combines perfectly with the mellow tastes of avocado and Swiss cheese in a holiday-worthy green salad served with poppy seed dressing.