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Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days.
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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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Buckwheat crepes with cocoa are filled with whipped coconut cream for an elegant dessert. Top with berries, nuts or chocolate if you like.
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Oats, bananas, peanut butter, and flax meal come together in these lower-carb and higher-protein muffins that are great grab-and-go snacks.
cooking.nytimes.com
These corncakes are tasty little gems — crisp and pebbly with bits of corn and lacy around the edges The crème fraîche and caviar are charming if you have them, but don’t let a lack of caviar prevent you from making the cakes You’ll be just as happy eating them plain or with dollops of crème fraîche and chives
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Get Thanksgiving Turkeys Recipe from Food Network
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This sweet, creamy and garlicky dressing is a perfect green salad topper!
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A quick, easy recipe for fried egg breakfast tacos with refried beans and cheddar cheese.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Quinoa is tossed with steamed vegetables in a light vinaigrette in this quick and easy recipe for quinoa salad.
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These crunchy, chocolaty peanut butter balls are filled with oats, flax seeds, hemp seeds, and are sweetened with a bit of agave nectar. Perfect as a quick energy snack.
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Chocolaty, chewy, soft puffed wheat squares are a traditional Canadian treat.