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Great for breakfast or an after-school snack, these quick and easy no-bake bars are made with soy nut butter and agave and are wheat-free.
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Apple slices are arranged in rose shapes on puff pastry and baked in individual ramekins for a pretty fruit dessert or delicious breakfast Danish.
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A delicate little tea cookie isn't too sweet because it has the grown-up zing of grapefruit. There's a lightly sweet grapefruit glaze, too.
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This is a variation of the Lemon Bars I used to make. I preferred the lemon filling to be between the layers of dough so I altered my recipe.
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Get Yogurt Soup Recipe from Food Network
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These easy scones with dark chocolate chips and a hint of hazelnut are perfect for brunch or a tea-time snack.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Thai-inspired dish can be made in less than 15 minutes. Strips of skinless chicken breast are cooked in sesame oil, and then coated with a sweet and spicy peanut sauce. Garnish with scallions, and serve with rice or noodles.
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Canned sweet potatoes are mixed with orange juice, cinnamon, and Southern Comfort liqueur, and topped with a pecan and brown sugar crust.
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Ground beef, lamb, onion, and a few simple seasonings combine for big burgers that don't taste like meatloaf. There are some secret tricks for extra-juicy burgers in this recipe.
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Most people cook carrots in water, Shawn McClain says, which dulls their flavor. His secret to keeping them supertasty is to cook them in carrot juice and orange juice until glazed.
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Dandelion greens make a terrific side dish, especially when cooked with onion, garlic, and a big pinch of red pepper flakes.