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Use your leftover sweet potatoes in this yummy biscuit recipe made with wheat germ and seasoned with nutmeg or cardamom.
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This chicken breast marinated in a savory yogurt can be served in shawarma sandwiches for lunch or as an entree at a Lebanese dinner.
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These healthy breakfast goodies are made lighter with baking powder and gain nice texture with rolled oats.
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A homemade crust made with butter and egg yolk encases this classic Southern style pecan pie.
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This is a super easy recipe that includes no tomato.
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Hot cocoa that freezes your taste buds! A terrific snack for hot days, with a wintry twist. Ice cream is blended with instant cocoa mix, milk and crushed chocolate cookies.
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Tahini, yogurt, lemon juice, and parsley blend together to make this quick and easy dressing that also tastes great in pita sandwiches.
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Made with yogurt instead of sour cream, this freshly-made salad dressing tastes like the expensive kind in the produce department.
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Crepes are loaded with protein thanks to the addition of egg whites, milk, and Greek yogurt and are a quick and easy breakfast that will keep you full until lunchtime.
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Tom Kha Gai is a tradition Thai soup containing a spicy coconut broth simmered with chicken, vegetables, and fresh basil.
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This recipe is by Dena Kleiman and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.