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These chewy, delicious bars also have a touch of coconut.
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Eggplants, peppers, spring onions, and mint are first sauteed in a wok, then simmered in coconut milk to create this delicious vegan curry.
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Use this recipe with coconut, oatmeal, and chocolate chips to make crispy, delicious oatmeal cookies.
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Smoked ham, crunchy broccoli, and slivers of fiery sweet red onions are tossed with pasta and a spicy mustard vinaigrette.
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Firm tofu is ideal for the grill, because it holds its shape and gets nicely smoky. It's excellent with this tangy salsa prepared with piquillo peppers, capers, and parsley.
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Spinach is dressed up with juicy cantaloupe, red bell pepper, avocado, and fresh mint in this colorful salad.
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These Japanese pot stickers are a fun favorite! Little fried wrappers are filled with pork and veggies, and dipped into a tasty sauce.
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For a sensational summer salad, toss shredded napa cabbage and sliced green onions with toasted ramen noodles, slivered almonds and sesame seeds.
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A favorite old-fashioned ham spread is flavored with tomato and processed cheese. It gets a firm texture from a little bit of instant tapioca.
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Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to ThanksgivingRecipe.com.
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Try this recipe for a quick version of homemade baked beans using canned Northern beans.
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Texans love Mexican food, especially the hot sauce. We judge a Mexican restaurant by the hot sauce served before the meal. This is my version. Spices can be adjusted to taste.