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Toss this super simple kale, carrot, quinoa, and sunflower seed salad together for a quick and easy lunch full of bright colors and flavors.
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Ketchup, a Western ingredient that has been adopted by the Japanese, helps form a sweet glaze on both the mushrooms and tofu.
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A sunny and rich lemon cake made with cake and pudding mixes has peach nectar for a fruity taste. There's an easy lemon glaze on top, too.
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Make this crunchy nutrition-packed salad in a flash. Whip up a second batch of dressing and keep in the fridge to satisfy the next kale craving.
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Navaho fry bread is quick and easy to prepare and uses ingredients you likely have on hand; serve as main dish bread or dessert topped with honey.
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Slightly spicy Anaheim chiles are stuffed with Mexican cheese, rolled in flour and beaten egg, and pan-fried until golden brown in this authentic recipe handed down for generations.
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Made with shredded zucchini and potato flakes, these quick and easy gluten-free waffles can be served as a yummy breakfast, brunch, or lunch.
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Everyone's favorite luncheon meat, SPAM®, is transformed into delicious fries with a spicy garlic sriracha sauce!
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Make this a few days before you need it, for the flavors to develop. Use it to baste chicken pieces or pork spare ribs just before they have finished cooking utterly delicious.
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This colorful salad is a fall and winter favorite. It's garnished with pomegranate arils and dressed with a warm pomegranate vinaigrette.
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With a toasted meringue topping, sweet potatoes have never looked fancier.
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Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network