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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
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With this simple whole wheat pizza dough recipe from chef Wolfgang Puck, you can make any kind of pizza you want: just add the toppings of your choice.
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Valerie Luu's cousin swears by the ginger chicken sold by his favorite xoi ga street hawker in the Vietnamese city of Can Tho. After tasting it themselves on a scouting trip, Luu and Katie Kwan created their own version.
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Get Good Brew Recipe from Food Network
Ingredients: spring water, ice, malt, hops, yeast, sugar
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This basic Puerto Rican version of steamed rice goes well with Carne Guisada and Habichuelas Guisada.
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This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.
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Get Tortellini Recipe from Food Network
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Get Whole30 Sesame Chicken and Broccoli Rice Recipe from Food Network
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These freeze well. I make them mostly for the holidays.
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Coconut, almonds, and chocolate enhance classic caramel corn in this recipe.
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These energizing snacks are a great source of protein and fiber and the recipe can be easily customized to fit your tastes or dietary needs.
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This delicious vegan version of eggnog uses coconut and almond milk for creaminess, pecans for flavor and depth, and maple syrup for sweetness.