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Add new flavor to lamb with berbere, a staple spice blend used in the cuisine of Ethiopia and Eritrea.
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Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.
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Spinach, sun-dried tomato, and feta cheese are scrambled with eggs and wrapped in a warm tortilla to produce this delicious breakfast wrap.
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This mayonnaise-free egg salad recipe is like deviled avocado eggs turned into egg salad with spinach and celery in a yogurt base.
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A non-alcoholic drink with chocolate syrup, milk and carbonated water.
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This recipe for egg fried rice with cucumber is a great way to use leftover rice, creating a quick and easy, Asian-inspired lunch or dinner.
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Homemade crepes are stuffed with a vanilla-cheese filling, sprinkled with cinnamon sugar, and baked in this easy recipe.
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These blintzes are thin pancakes, like crepes, stuffed with a sweet cottage cheese filling and perfect as a sweet or savory brunch addition.
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These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.
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Rice flour and cornmeal replace all-purpose flour in these gluten-free blueberry muffins that the whole family will love.
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Make this Halloween more fun with these little desserts sure to please your guests of any age.
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A sweet and tender pastry crust is filled with a tangy lemon curd filling.