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"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the meat in a preheated pan in the oven.
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Cubed red potatoes are tossed with spices and roasted until golden brown before becoming the feature ingredient in this mayonnaise-free potato salad.
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This vegan Korean fried rice recipe takes a classic Asian dish and adds a kick from kimchi and brine, garlic, fresh ginger, and red onion.
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Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.
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Get Langoustines with Candied Tomatoes, Chutney, and Salad with Sesame Seeds Recipe from Food Network
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Get Yellow and Red Pepper Piperade with Marcona Almonds Recipe from Food Network
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These homemade Aussie Bites™, bite-size snacks with oats, dried fruit, chia seeds, and sunflower seeds, make a great breakfast or snack.
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Rich, moist muffins that keep well.
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This is my version of a very moist orange flavored cake, and it is better the longer it sets before serving.
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A unique blend of salted peanuts, chocolate chips, espresso and coconut result in a crispy, crunchy cookie. Great for traveling or camping because the cookie maintains its crispness for several days.
www.simplyrecipes.com
No Bake Chocolate Peanut Butter Cookies! Such a classic after-school (or work) snack! Cocoa powder, peanut butter, oats, sugar, butter, and milk. Drizzle with extra peanut butter to make these peanut butter no bake cookies extra special!
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Zucchini bread is the "crust" in this zucchini bread breakfast pizza layered with Greek yogurt, fruit, and maple syrup.