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Lighten your morning cup of coffee with this delicious non-dairy, gluten-free, vegan creamer made with coconut milk, coconut oil, and almond milk.
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This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.
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Everyone will enjoy this gluten-free version of bread stuffing this holiday season.
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An overnight soak in apple cider brine plus a rub of gently seasoned olive oil yields a roasted turkey with browned skin and flavorful, juicy meat.
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Crisp on the outside, soft on the inside, these whole wheat cookies made with lemon pie filling will vanish from your kitchen very quickly!
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A quick chicken tacos recipe. You will need shredded rotisserie chicken, garlic, a little oil, cumin, corn tortillas, salsa, and a few garnishes.
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Get Spaghetti with Tomato and Basil Recipe from Food Network
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This is a very good tasting cake, and easy to make.
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Sweet potatoes are baked and the flesh is combined with cream cheese, brown sugar, margarine, vanilla extract and walnuts. Then the skins are filled with the mixture and baked again.
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When you get the veggie platter at an Ethipian restaurant and there's the side of cabbage... well, this is as close as I have gotten to recreating it at home.
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At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine. Instead of oxtail, this dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.
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This flatbread dough is stretched very thin and quickly cooked in a hot cast iron skillet. Perfect for wraps or dipping in hummus.