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I love making this as an appetizer if we're planning on having a heavy dinner - it's a light healthful treat made with papaya, tomato and red pepper in a lovely papaya seed dressing. Awesome with pieces of fresh baguette, crackers or tortilla chips.
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The sauce is good on just about anything from pork, chicken, and seafood.
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Oatmeal cookies with several bonus ingredients such as wheat germ, coconut, pecans, coconut and dates.
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
cooking.nytimes.com
With layers of milk chocolate pudding, chocolate wafer cookies and bananas, this nostalgic dessert beats all grandmotherly versions by a landslide.
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Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.
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So much better than store bought! Homemade vegetable stock with carrots, onions, celery, parsley, herbs, and mushrooms.
cooking.nytimes.com
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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This barbeque spice rub with brown sugar and paprika keeps best in the freezer.
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Coffee, cocoa and tofu are mixed into a batter with safflower oil, whole wheat flour, vanilla and sugar. They bake into rich, delicious bars.