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A healthier addition to any celebration, this gluten-free raspberry-lemon cake has lemon, Greek yogurt, raspberries, and no refined sugar.
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Whole-wheat zucchini cupcakes with cinnamon and walnuts are even more delicious with a classic cream cheese frosting.
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Carrot cake made with whole-wheat flour and mixed with nuts, pineapple and coconut. Top with Cream Cheese Frosting.
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This is a special beef recipe from my country, Brunei, which is really tasty. The dried shrimp is an added flavor and modification I made to the original dish. Serve with steamed or spiced rice.
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This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
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This is a recipe that I put together, out of several different ones. It's very easy and very good.
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This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home.
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Mix it up with this versatile recipe for crispy gluten-free trail mix cookies that are packed with seeds, nuts, and fruit.
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The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.
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cooking.nytimes.com
The year: 1983 The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert