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Homemade soybean miso and peanut butter bring an Asian feel to this flavorful soup full of chicken, lentils, carrots, and spinach.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lots of fruit juice and color make this sparkly, bubbly punch a real crowd pleaser.
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This light and fruity sherbet is made with orange, lemon, and pineapple juices. It's from a newspaper clipping from 1933.
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Grilled wedges of romaine lettuce are dressed with a tangy Dijon-lemon dressing and topped with garlic-herb cannellini 'croutons'.
www.delish.com
These flavour-packed goodies keep for several weeks in an air tight tin.
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We upgrade a classic steak quesadilla with a spicy green pepper sauce.
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This mix of greens including asparagus, a source of folate and vitamin K makes this crab salad ultranutritious.
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Baked red snapper with a tomato, onion, caper, and black olive sauce.
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Meatballs and kielbasa cook together in a creative sauce in this slow cooker appetizer.