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Breakfast or snack time, these moist muffins with mashed carrots, oats, dried cranberries, and pecans are a wholesome treat to go.
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Cabbage gives this peach and carrot smoothie a spicy kick sure to wake you up in the morning.
Ingredients: grapes, peaches, cabbage, carrot, ice, water
cooking.nytimes.com
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices are unmistakably Tunisian.
cooking.nytimes.com
This recipe is by Trish Hall and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, carrots, butter, milk, parsley, cumin
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This hearty soup with onion, carrot, potato, and cabbage is quick and simple to prepare.
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Cucumber and baby carrots tossed with lime juice, chili powder, salt, and cayenne pepper make a quick and light afternoon snack.
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Get Healthy Overnight Carrot Cake Oats Recipe from Food Network
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This gluten-free carrot cake made with carrots, gluten-free flour, and cream cheese frosting tastes like it is made with all-purpose flour.
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This carrot cake is so moist it doesn't need icing! It would make a great addition to your Easter cakes collection.
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Get Zucchini, Carrot and Potato Pancakes Recipe from Food Network
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If you are looking for healthy finger food options for your kids' birthday party, try these fun flowers made out of carrots and cucumbers.
Ingredients: cucumber, carrot
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A moist carrot cake made with both baby food carrots and grated carrots, plus chopped pecans and coconut, baked in a Bundt pan. Decorate with cream cheese frosting and chopped pecans, if desired.