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Brussels sprouts, dried cherries, almonds, and Parmesan cheese are tossed in a simple vinaigrette in this quick and easy salad recipe.
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This is a bread machine recipe developed by my very talented mother, who grew up in Oregon, the Filbert (or Hazelnut) capital of the world! This bread has won raves from those who don't even like whole wheat bread.
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Get OSM Waffle Recipe from Food Network
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These delicious vegan oatmeal energy bars taste just like their full-fat, non-vegan oatmeal cookie cousins, but without all the guilt!
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Get OSM Waffle Recipe from Food Network
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These phorittos, a clever fusion of Vietnamese pho soup and burritos, are made with ribeye steak, rice noodles, chile sauce, and fresh herbs.
cooking.nytimes.com
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog While Ms Forte loves whole roasted brussels sprouts, she knows many people don’t like the woodsy center
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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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Toasted almonds and ramen noodles are tossed in a creamy dressing for an addictive summer salad.
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Fresh ginger adds a comforting and warm quality to this unique red cabbage slaw. Wasabi gives it a spicy kick.
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The dressing is sweet and the salad is crunchy - hence the name of this tasty salad. A bit of sugar sweetens the herbed vinegar and oil dressing, and sunflower seeds, ramen noodles, cashews, and water chestnuts add the crunch in the coleslaw salad.