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Poached chicken breast and sweet peas make an easy low-fat purée for your baby.
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In this salad, shredded green cabbage is tossed with dried ramen noodles and nuts in a simple sweet and sour vinaigrette.
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Get Apple Chutney Recipe from Food Network
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Jicama, cabbage, and apples are dressed with a rice vinegar, cilantro, and lime vinaigrette to make this crowd-pleasing, refreshing jicama slaw.
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
cooking.nytimes.com
This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A wonderful festive broccoli slaw salad. Great make ahead recipe and very versatile.
cooking.nytimes.com
This ranch-dressing adaptation comes from Julia Goldberg, a cook at Superiority Burger, Brooks Headley's vegetarian fast-food restaurant in New York While traditional ranch relies on buttermilk and mayonnaise for its creaminess, the base in this version is tahini, or sesame butter, mixed with lemon juice and water until it turns smooth and glossy Maple syrup and a generous amount of salt are crucial to mimicking the intense salty-sweetness of bottled ranch
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Make salmon the easiest and healthiest way: grilling. Chowhound's simple, five-step recipe includes instructions on how to prepare both the fish and glaze. Enjoy...
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Adding limes to this salad gives it a distinctly tart flavor, but feel free to leave them out and use more oranges or grapefruit instead.
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Tofu cubes are marinated in soy sauce, maple syrup, ketchup, vinegar, and seasonings, and then baked in the oven. The tofu can be used as a hot or cold snack or as a salad topping.
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Get Pumpkin Pie Overnight Oats Recipe from Food Network