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Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Also a great use for leftover quinoa!
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A homemade balsamic vinaigrette dresses this kale, spinach, and lettuce salad.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A few simple pantry ingredients combine to make a sweet-hot mustard marinade that really perks up roasted bone-in, skin-on chicken thighs. Marinate chicken at least 4 hours, but overnight is even better.
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Enjoy the essential flavors of fall with these iced pumpkin spritz cookies that are spiced with cinnamon, nutmeg, ginger, cloves, and allspice.
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Get Malted Milk Fudge Recipe from Food Network
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This quick and easy sweet and sour chicken will be ready to eat in less than 30 minutes.
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Get Spicy Vegan Sloppy Joes Recipe from Food Network
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Get Grilled Chicken with Spicy Ginger Vinaigrette Recipe from Food Network
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An easy chicken pie gets southwestern flavors from black beans, salsa, sour cream, and Cheddar cheese.
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This rich chocolate cheesecake is accented with everyone's favorite Irish stout beer: Guinness. The recipe even includes instructions for decorating with chocolate clovers.
www.chowhound.com
These don’t fit into the healthy or good for you category. But they’re so freaking good. And sometimes, that’s just what you need. A special treat that we all...