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Wild rice is incorporated into a homemade cream of chicken soup with chopped onions, carrots, celery, and a hint of rosemary.
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A layer of cream cheese makes a delicious twist under a succulent mound of glistening fresh strawberries.
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Quinoa is tossed with toasted almonds, dried cranberries, bell peppers, curry powder, and fresh cilantro in this tasty salad.
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A hearty bowl of steel-cut oats has the delicious spiced flavor of carrot cake, full of raisins and apple, and topped with crunchy pecans and yogurt.
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This cinnamon-accented cake with banana, raisins, and nuts is good for year-round entertaining
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Mixed greens, toasted almonds, red onion, and crumbled blue cheese are tossed in a quick, tangy cranberry dressing for an impressive and easy salad!
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Creamy rice pudding is first baked, then topped with a layer of meringue and baked again, in this cherished family favorite.
cooking.nytimes.com
Traditional garlic soup might include pasta, potatoes or toasted bread I decided I wanted more protein and less refined grain for this last-minute dinner, so I used some leftover quinoa that I had in the refrigerator.
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Get Big Time Sangria Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken tamales are baked on top of tomato rice with a creamy salsa verde and cheese topping in this chicken tamale casserole recipe.
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A whole chicken, flour-coated and browned, then baked with a dark roux gravy and sauteed onion.