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Finely chopped celery and onion give these classic deviled eggs a nice crunch.
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This chilled pea salad is made with frozen peas, smoked almonds, water chestnuts, and a hint of curry. It's a great addition to your summer salad recipe collection.
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This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.
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Get Double-Chocolate Glazed Doughnuts Recipe from Food Network
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Turn the water from a can of chickpeas, aquafaba, into a delicious, vegan dark chocolate ice cream with this clever, 5-ingredient recipe.
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These hearty breakfast bars remind me of a granola bar or an omega-3 packed power bar. They're filling and tasty. None of the nuts and seeds in this low-maintenance...
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OK – So this shake is absolutely scrumptious. I cannot rave enough about it. This shake is decadent, rich, creamy, and delicious. If you want to make this shake...
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This Vegan White Russian cocktail is made with vodka, coffee liqueur, and coconut milk. It's dairy-free so that all your guests can have a glass. Cheers!
Ingredients: vodka, coffee liqueur
cooking.nytimes.com
This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own garlic ranch dressing using mayonnaise, buttermilk, hard-boiled eggs, and plenty of garlic powder.
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Cabbage, carrot and bell pepper are marinated in a light dressing, and tossed with fresh crumbled bacon just before serving. One of our favorite summer salads. To make it easy, I use a food processor for the shredding.