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Silken tofu and almond milk are blended until creamy in this vegan matcha green tea ice cream you can enjoy if you're lactose intolerant.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is authentic north Mexican chili sauce. It is an excellent sauce to use for slow cooking cubed pork or beef, but it is absolutely the best for enchiladas...
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Essential for Cajun-style blackened fish or chicken.
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Vegan ranch dressing is easy to make and more delicious than the store-bought variety; whip this up and let stand for flavors to develop.
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Recipe for Jerk Pork Tenderloin, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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A delightfully fluffy chocolate sponge cake for Passover has a delicious mocha flavor thanks to a hint of coffee.
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These gluten-free banana, walnut, and chia seed muffins, sweetened with coconut sugar, are great on-the-go snacks or breakfast on busy mornings.
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Cooked chicken breast is combined with canned white beans, green chilies, onion and garlic in this chicken stock based chili seasoned with oregano, cumin and cayenne pepper. Serve with grated jack cheese.
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A delicious Game Day appetizer that combines the best of chili and nachos. Chili is out of the bowl and served over Tater Tots® nacho-style with the chili toppings you love.
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Very good chili, sometime I make a little rice on the side to serve in the bowl with the chili. Delicious.
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Get Chili Dog Cake Recipe from Food Network