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Green seeded pumpkin kernels (Mexican pepitas) are roasted with an easy, savory seasoning mixture until toasted and crisp. They're not the usual roasted and salted pumpkin seeds.
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Sweet, spicy, and utterly irresistible, our hoisin-glazed chicken goes great with brown rice and sautéed garlicky greens, such as broccoli rabe or spinach.
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This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.
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For this earthy spring side dish, Su-Mei Yu tosses warm roasted mushrooms and whole shallots with a refreshing combination of dill, mint, and parsley.
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This dipping sauce features minced garlic and ginger in soy sauce and rice wine vinegar.
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No-bake cookies made with cornflakes and peanut butter.
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The cookies from this recipe using coconut, vanilla wafers, and chocolate-covered peppermint patties look just like little hamburgers.
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An easy vegetable stew recipe with Mexican flavors. You will need butternut squash, carrots, canned pinto beans, plus almonds and sesame seeds for thickening.
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Rolled oats, wheat germ, a variety of seeds including sunflower, flax, and sesame seeds, plus chocolate chips, honey, and brown sugar make a crunchy, energy-packed bar that's perfect as a take-along snack on the ski slope.
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This recipe for challah makes 2 big loaves or 4 regular-sized ones. It gets a single rise, and uses an easy 3-strand braid. The tops get a shiny egg wash and a generous sprinkling of sesame seeds before baking.
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Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy medley of roasted seeds. They're a healthy yummy snack as well.