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Oatmeal "marinated" in brown sugar and vegetable oil makes for crispy edges and a chewy middle.
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These almond-flavored meringue cookies are light, crumbly, and deliciously filled with coconut.
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Egg substitute, part-skim mozzarella, and fat-free evaporated milk are what make this delicious quiche waist-line friendly.
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White pizza sauce, made with milk, Parmesan cheese, and garlic, is a great alternative to a red sauce on pizza or pasta or even chicken.
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This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.
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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 milk tea with tapioca pearl ice pop recipe turns the classic Taiwanese bubble tea into a fun frozen dessert.
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Coconut oil creates a moist, delicate texture in these elegant Key lime cupcakes topped with cream cheese-lime frosting and coconut flakes!
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This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB and J. Instead of peanut butter, it's made with almond butter.
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Get Bacon Onion Spaetzle Recipe from Food Network
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Egg roll wrappers give these fried mozzarella sticks a pleasing crunch.
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Prep these mango, honey, and chia seed oats at night and in the morning your breakfast is ready to eat--or to grab and go and eat at the office.