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Most risotto recipes require standing at the stove and stirring the pot continuously; this simpler version lets the oven do all the work.
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Many roast-turkey recipes call for stuffing the bird with apples. To reverse the idea-and to make a more manageable amount-this recipe fills hollowed-out apples...
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A crispy chewy cookie my mom used to make when I lived in Oregon. Dried cranberries are also divine in this.
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Get Waffled Blueberry French Toast with a Carrot-Ginger Smoothie Recipe from Food Network
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Power packed, fruity and nutty. Better than store-bought granola bars. Use any kind of dried fruit e.g. - chopped dates, chopped apricots, chopped prunes, etc.
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Get Healthy Breakfast Sandwich Recipe from Food Network
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I worked at a sandwich shop that made these vegetable sandwiches stuffed with cucumbers, sprouts, tomatoes, and avocadoes. They were a veggie's dream!
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Firefighters all across Canada can't get enough of this Dijon mustard and salsa meatloaf. Serve with baked beans and greens. Leftover sandwiches are great the next day.
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A beet vinaigrette is drizzled over baby spinach leaves and walnuts coated with caramelized sugar. Goat cheese brings a final element of distinction to this elegant salad.
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Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking.
Ingredients: milk, sugar, pearl tapioca, eggs
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You can use the apple peels and cores left over from making an apple dish to make a delicious, low-budget apple drink. Just be sure to take out the seeds.
Ingredients: apples, water, sugar