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A chocolate cookie with a surprise peanut butter center.
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To prepare this recipe for Passover, select food products that are kosher for Passover, as needed. Consult with your rabbi if you have any questions.
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Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this vegan version of pumpkin pie.
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Give Thanksgiving turkey leftovers a second chance with this Thai-inspired noodle recipe made with broccoli, soy sauce, and eggs.
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Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout.
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A move from Chicago to the Missouri Ozarks meant I could no longer find one of my favorite foods in a local restaurant. I had to learn to make it. Here's my...
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A paleo recipe for tuna burgers has just a few simple ingredients.
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This recipe makes a great teriyaki sauce, quickly and easily, with soy sauce, ginger, and garlic.
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Biscotti made with egg substitute, cocoa and chunks of milk chocolate.
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Pierogies stuffed with beets are a delicious treat and a fun way to serve this colorful veggie. You can boil and serve the little dumplings immediately after they are made, or freeze them for later.
Ingredients: beets, red onion, margarine, egg, water, flour
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Served as a side dish topped with chopped fresh herbs, this creamy polenta uses coconut milk for rich flavor.
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This simple recipe is one of my personal favorites. Steaks are coated with a nicely seasoned soy and ginger sauce before being broiled in this quick and easy dish. After lots of experimentation, it's perfect!