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The latest entry in the hide-the-veggie-from-the-kids category, these whole wheat blueberry muffins hide a bright red secret inside -- shredded beets. There's applesauce to keep them moist, and rolled oats for heartiness.
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Wild rice is mixed with a variety of colorful vegetables in a simple vinaigrette dressing creating a salad that will be the star of the party at your next pot luck.
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Get Monica's Chicken Pozole Recipe from Food Network
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Get Hard-Shell Tex-Mex Taco Recipe from Food Network
cooking.nytimes.com
American "deli rye" is descended from traditional breads in Middle and Eastern Europe, where rye and wheat grow together and "bread spice" (a combination of caraway, coriander, anise and fennel seeds) is common This kind of rye bread spread across the United States in the 20th century along with Jewish delicatessens, where it served as the perfect foil for rich fillings like pastrami and chopped liver -- not to mention tuna melts The sour tang and chewy texture of the original breads have largely been lost over time, because rye bread today is made mostly from wheat flour and just a scant amount of rye
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Vegan double chocolate, peanut butter, and banana cake is super moist and chocolaty that even non-vegans will love it!
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mama Neely's Baked Beans Recipe from Food Network
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Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays.
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Get Shepherd's Pie in a Half-Roasted Squash Recipe from Food Network
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Spicy mayonnaise gives these crab cakes with black beans, carrots, red bell pepper, and green onions an added kick. Adjust the heat level to your own personal tastes.
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This hearty pulled pork stew with potatoes, carrots, and tomatoes gets a kick of heat from Hatch chile peppers and comes together in 1 hour.