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A favorite and easy summer salad combines ramen noodles with broccoli slaw, cashews, and sunflower seeds for an Asian-inspired light supper or lunch.
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No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.
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The tangy flavor of fresh grapefruit sections combines perfectly with the mellow tastes of avocado and Swiss cheese in a holiday-worthy green salad served with poppy seed dressing.
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A simplified version of crab bisque using packaged hollandaise sauce for added richness and pre-cracked - Maryland if you can find it - crabmeat. Ready in 45 minutes, or less.
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Multigrain chia seed waffles made with oats and whole wheat flour are a hearty way to start the day.
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This smoothie recipe is a meal in itself with kale, banana, and almond milk; plus ginger root, turmeric root, and cayenne for flavor.
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This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.
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Get L'Agnello Marocchino: Moroccan Lamb Recipe from Food Network
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This spice mix is often called for in many Moroccan dishes.
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Cranberry pecan oatmeal granola bars with chocolate chips are a quick and easy snack recipe to prepare and are great for on-the-go eating.
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We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
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I told my mom that I just bought a cabbage on a stick and I ate 8 whole cabbages all by myself! She told me that I was exaggerating, but if it was true, she was...