Search Results (24,159 found)
www.allrecipes.com
Chopped sweet potatoes are baked with brown sugar, caramel topping and butter, then finished with a layer of roasted marshmallows.
Chopped sweet potatoes are baked with brown sugar, caramel topping and butter, then finished with a layer of roasted marshmallows.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
Ingredients:
flour, whole wheat flour, salt, butter, sharp cheddar, egg whisked, zucchini, cherry tomatoes, rosemary, red pepper flakes, olive oil, honey, white wine vinegar, egg, chives, garlic, black pepper, heavy cream, cheddar
www.delish.com
Say goodbye to that bowl of gluey, cardboard-tasting mush.
Say goodbye to that bowl of gluey, cardboard-tasting mush.
Ingredients:
butter, walnut, rolled oats, oat bran, cinnamon, nutmeg, baking powder, salt, milk, egg, vanilla, maple syrup, walnuts
cooking.nytimes.com
The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
Ingredients:
grapeseed oil, ginger, garlic, soy sauce, rice vinegar, sesame oil, dates, cornstarch, coconut oil, red onion, red bell pepper, carrot, broccoli, chickpeas, sesame seeds, limes, cilantro
www.chowhound.com
These hearty breakfast bars remind me of a granola bar or an omega-3 packed power bar. They're filling and tasty. None of the nuts and seeds in this low-maintenance...
These hearty breakfast bars remind me of a granola bar or an omega-3 packed power bar. They're filling and tasty. None of the nuts and seeds in this low-maintenance...
Ingredients:
blanched almond, salt, baking soda, grapeseed oil, agave nectar, vanilla, coconut, pumpkin seeds, sunflower seeds, almond slivers, raisins
www.allrecipes.com
This recipe is made with all raw ingredients. The combination of avocado, banana, and raw cocoa nibs may seem odd, but the banana provides the taste, and the avocado adds texture, and the cocoa nibs add crunch.
This recipe is made with all raw ingredients. The combination of avocado, banana, and raw cocoa nibs may seem odd, but the banana provides the taste, and the avocado adds texture, and the cocoa nibs add crunch.
www.foodnetwork.com
Get Roasted Pasilla Peppers with Corn and Cotija Recipe from Food Network
Get Roasted Pasilla Peppers with Corn and Cotija Recipe from Food Network
Ingredients:
poblano peppers, butter, corn kernels, green onions, oregano, mexican crema, parmesan, shrimp
www.chowhound.com
A recipe for old-fashioned baked apples filled with granola streusel.
A recipe for old-fashioned baked apples filled with granola streusel.
cooking.nytimes.com
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
cooking.nytimes.com
The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter But the one I like best is made with prunes: it's darker, richer, fuller, the kind of recipe one adores and makes repeatedly The prunes melt into the wine and become barely recognizable, bringing even more depth, not only of color but of flavor
The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter But the one I like best is made with prunes: it's darker, richer, fuller, the kind of recipe one adores and makes repeatedly The prunes melt into the wine and become barely recognizable, bringing even more depth, not only of color but of flavor
www.allrecipes.com
This is a great way to spice up plain old mashed potatoes! This recipe brings butter, sour cream, horseradish and parsley together with potatoes for a delicious side dish.
This is a great way to spice up plain old mashed potatoes! This recipe brings butter, sour cream, horseradish and parsley together with potatoes for a delicious side dish.
www.allrecipes.com
In this simple and delicious recipe, fresh brats are cooked in a large pot with beer, butter, and sliced onions, then grilled until brown and irresistible. Serve with brown mustard and hoagie rolls.
In this simple and delicious recipe, fresh brats are cooked in a large pot with beer, butter, and sliced onions, then grilled until brown and irresistible. Serve with brown mustard and hoagie rolls.