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Tostadas layered with a homemade salsa, shrimp, and avocado are a quick and easy lunch or appetizer.
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Chicken, mushrooms, and artichoke hearts are cooked in a light white wine sauce and tossed with pasta in this quick and easy weeknight dish.
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This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!
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Monterey Jack and Cheddar cheeses melt to form the perfect blend.
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This creamy, sweet coleslaw dressing is slightly spicy and speckled with celery seeds.
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Get Orange Yogurt Recipe from Food Network
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Eggplant and whole wheat pasta add a hearty dimension to this vegetarian spinach lasagna.
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Chef John's quick-and-easy green onion potato salad passes by mayonnaise in favor of yogurt and garlic with a touch of mustard.
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Make bakery-style chocolate chip cookies with these tips.
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This is a great keto dessert with only 3 ingredients. If you want you can sweeten it with stevia or other sweeteners, but the peanut butter is sweet enough.
Ingredients: peanut butter, coconut oil
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Tasty low-fat vegan muffins rely on pumpkin for flavor and moist texture. Chocolate chips will make them disappear in a hurry.
cooking.nytimes.com
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese