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You could eat one of these apples for an afternoon snack and save the rest for your family's dessert.
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Toasted maple pecans with a hint of butter are a quick and easy, paleo-friendly snack or are great on salads, in muffins, or on lamb.
Ingredients: pecan, butter, maple syrup, salt
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Whole onions are stuffed with a chicken bouillon cube and a bit of butter, wrapped in foil and grilled to perfection. A sprinkle of cumin or garlic would add a nice touch.
Ingredients: onions, butter, chicken bouillon
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Green chilies and English muffins give this breakfast strata a spicy and new twist on the traditional recipe. Assemble the night before and just bake in the morning for a perfect brunch!
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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The filling for this decadent pie is a combination of a very creamy, cream cheese and whipped topping. Then toasted coconut and caramel sauce is sprinkled and drizzled over it. Another cream cheese layer is spooned on, and then the pie is finished with more toasted coconut. This recipe makes two fantastic pies.
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These soft chewy cookies with coconut flour, honey, raisins, and almond butter can be used in paleo and specific-carbohydrate diets.
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Thinly-pounded chicken breasts are coated with the right spice mix and deep-fried to make the best copycat Chick-fil-A sandwiches you can enjoy at home.
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This delicious 'sandwich,' made with pound cake and frosting, is perfect for April Fool's Day, Halloween, or even birthday parties.
Ingredients: cake, butter, frosting, food coloring
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A decadent blend of buttery, bourbon-accented caramelized filling and crunchy pecans, this luscious pie has New Orleans bayou country richness in every bite.
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Tuesday tastes better with French bistro style steak and potatoes on the menu.
cooking.nytimes.com
This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.