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cooking.nytimes.com
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog While Ms Forte loves whole roasted brussels sprouts, she knows many people don’t like the woodsy center
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Nutty wild rice combines with tender turkey, sweet grapes, crunchy almonds and a light, creamy dressing in this wonderful salad.
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Chewy chocolate chip granola bars can be made at home to taste just like store-bought. They are perfect for playground snacks or a quick on-the-go breakfast.
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This version of a cold bean salad is made with canned green beans, garlic, ginger, and curry powder.
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Get Zipper Bag Overnight Oatmeal Recipe from Food Network
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Get Microwave Cherry-Almond Crisp Recipe from Food Network
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This cake recipe uses cherry pie filling and sliced almonds to help deliver a very impressive cake with a simple glaze!
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Golden basmati rice studded with dried apricots and slivered almonds gets an exotic flavor from saffron and rose water in this company-worthy pilaf.
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This recipe uses brandy and almonds to make buttery Greek-style crescent-shaped cookies.
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Extremely low fat and tasty biscotti cookies. Perfect for dipping in hot coffee or tea.
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Quick to prepare but packed with fresh, summery flavor, this is a new twist on the traditional chicken sandwich.
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This is an extremely easy recipe, and fabulous tasting, too. I have been making it for over 6 years and we never tire of it. It's rich, and warms you up on a cold winter day.