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Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
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A slightly sweet yeast dough made with rolled oats, molasses, whole wheat flour, and bread flour rests overnight to develop its wonderful flavor.
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These gently-sweetened cinnamon-apple-bran muffins have a little Cheddar tang.
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A raspberry Dijon vinaigrette dresses up baby greens topped with cranberries, toasted pecans, red onion, and feta cheese.
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A delightful spinach salad made with bacon, eggs, and a bold, tangy dressing.
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This meatless chili makes for a pleasant alternative to your standard ground beef and kidney bean variety. The addition of bulgur wheat with the lentils provides a complete protein, and give the chili a hearty texture
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A garlic, thyme, and olive oil marinade covers your prime rib roast for 5-star results. This “secret” recipe is a secret no more!
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Wonderful pungent flavors make this dish perfect for a dinner party. The sauce is made from soy sauce, Chinese black vinegar, sesame oil, garlic, a tad of sugar and a sprinkling of green onion. It smells wonderful when it 's folded into hot soba noodles.
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Roasted Brussels sprouts make an elegant side dish when served in an intensely savory sherry-cream sauce flavored with mushrooms and bacon.
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These chocolate chip cookies made with almond flour may be gluten free, but they hold their own against any other cookie.
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This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!
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Fresh shrimp in a rich, creamy sauce made with shallots, Chardonnay, and a hint of lemon.