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You can make this creamy roux-based milk soup with cauliflower or broccoli, as well as potatoes. Substitute vegetable stock for the chicken soup base for a vegetarian version.
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This is an awesome French dressing! It's great with soft greens like spinach. This salad dressing will keep for weeks but it never lasts that long in my house.
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An easy, zesty broccoli slaw dressing binds together this crunchy salad of broccoli, cabbage, tomatoes, scallions, almonds, and cranberries.
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This easy, healthy-ish take on a blueberry smash cake is sure to impress and perfect to make during spring and summer. Made with whole wheat flour and no refined...
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Be careful not to overcook these brownies; they should be moist, not dry.
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This prize-winning chili is loaded with the right amount of sausage, beef, beans, and tomatoes perfectly seasoned for a frequently-requested meal at gatherings.
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Make a batch of these oatmeal chocolate chip breakfast cookies for a quick on-the-go breakfast or snack.
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Yep. That’s right collard green egg roll. Why? Because we love collard greens and Chinese food in the south and that’s how we roll. Get it roll!!! I remember...
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Crisp sugared tops give way to tender, buttery cookies sandwiching sweet-tart berry jam. Assembled before baking, the stars' rich dough and fruity filling melt into each other.
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Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl. Try it for breakfast some cold morning.
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"I love making cookies without an oven," says Joy Wilson. Because they're not too sweet, she calls these "breakfast meets cookies."
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A rich pecan layer cake covered with buttery frosting.