Search Results (957 found)
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This recipe for savory pot roast in a creamy gravy is perfect for serving over mashed potatoes or noodles.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Octopus Veracruza Recipe from Food Network
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Shredded carrots and zucchini added moisture and flavor to cakes, so why not beets? This recipe combines all three with ground hazelnuts, plenty of vanilla, a...
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Cake bars topped with marshmallow, peanuts, and rice cereal are a creative and tasty homemade version of PayDay® bars.
cooking.nytimes.com
This recipe is from the French Laundry, the chef Thomas Keller's restaurant in Yountville, Calif It was published as part of a 2001 story about the raw food movement, in which every element of every dish is raw, organic and vegan.
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Try this traditional grated carrot salad with carrots, raisins, chopped apple and mayonnaise! It's one of the easiest salads to prepare, as well as being kid-friendly and good for you. Fantastic for Mother's Day, Easter, or picnic outdoors.
Ingredients: carrots, raisins, apple, mayonnaise
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Get Apple Turnovers with Caramel Sauce and Ice Cream Recipe from Food Network
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This beautifully shaped cookie is full of flavor with almonds, raisins, cinnamon and of course lots of figs.
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You obviously need a gingerbread-man cutter to make this shape, but any decorative cutter a star, diamond, heart, or whatever shape you may already have in your kitchen — can be used for this recipe.
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This tasty and colorful salad balances the sweetness of apples with the savoriness of ham, and is bursting with the fresh flavors of crunchy celery, orange juice and fresh parsley.
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Spice up your usual chicken and veggies with a kick of Indian spices.