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This easy vegan ranch dressing comes together quickly with avocados, soy milk, apple cider vinegar, dill, parsley, garlic powder, and chive.
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This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This high protein banana bread made with chocolate protein powder and oat flour is perfect for a quick breakfast or afternoon snack.
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A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.
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These mini dessert brownies are garnished with homemade ganache and a raspberry for perfect little, bite-sized desserts or easy petit fours.
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Curried chicken salad spooned into endive "boats" for a crisp, delightful appetizer.
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Ground beef, link sausage, cumin, chilies, and chili powder give this hearty soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
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Get Cider Pumpkin Bread with Raisins and Walnuts Recipe from Food Network
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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Get Slow-Cooker Acorn Squash Recipe from Food Network
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This family favorite chicken salad is made with celery, bell pepper, green olives, apple, lettuce, and mayo—plus a secret ingredient that makes all the difference!
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Simple and quick chicken breast with apples cooked in broth, with a honey mustard sauce.