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This dressing is good on any salad, especially salads containing chicken or shrimp!
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This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.
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A sweet and salty mixture of crispy cereal with sugar and furikake seasoning makes this popular Hawaii snack a crowd-pleaser!
Ingredients: butter, sugar, corn oil, corn syrup
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A light, refreshing gin-based cocktail.
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The bright color and taste of mango adds a lift to the classic coconut cream filling in this tart recipe. Randomly placed swirls of cream and spirals of mango add an elegant flourish.
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This grilled chicken, known as dak gui, has a flavor reminiscent of teriyaki chicken but with a more complex slant.
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Chef Kevin Kathman stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms.
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Stir up a taste adventure with three tasty cereals, three crunchy nuts, and a perfect blend of spices.
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These paleo and vegan sunflower banana muffins are also egg-free, made with bananas, flax seed meal, coconut flour, and sweetened with maple syrup.
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Coconut and rice milk are flavorful and hearty substitutes for vegan eggnog. Stir together with maple syrup and cinnamon for a tasty treat.
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Bright pink and refreshing cranberry sorbet, made with fresh cranberries, sugar, cranberry juice, and orange zest.
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The perfect combination of drink and dessert.