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A delicious salmon pasta salad is tossed with a vibrant dressing in this great dish featuring all the food groups!
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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These muffins are moist and very tasty. You can use either fresh or frozen strawberries. The sugared almonds give them a nice crunchy topping. They are great...
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Peas, carrots, and tofu are simmered together in coconut milk with spices, creating a warm, savory Indian favorite. Serve over hot rice, with yogurt on the side.
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The three milks in this Mexican favorite soak into the sponge cake, making it creamy and delicious. It's frosted with whipped cream and decorated with Maraschino cherries.
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A delightful twist on a family favorite. These cookies incorporate sweet caramel-filled chocolate candies, dark chocolate and a finishing sprinkle of sea salt for a fabulous sweet and salty combination.
cooking.nytimes.com
In addition to the protein and other nutrients present in quinoa, red quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigment If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).
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Grilled Chicken with South Carolina BBQ Sauce pairs zesty, mustard-based South Carolina-style barbecue sauce with grilled chicken. You get a hint of sweetness and spice from the sauce, and every bite is wonderfully smoky from the grill!
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Get Healthy Blueberry-Carrot Muffins Recipe from Food Network
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Get Fireworks Bundt Cake Recipe from Food Network
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Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing.
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Get Carrot Cake for Two Recipe from Food Network