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Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?
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Mexican hot chocolate cookies are a heavenly combination of sweet dark chocolate, earthy cinnamon, smooth vanilla, and spicy cayenne pepper.
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Cinnamon chips add a fall flavor to a chocolate zucchini bread. Applesauce in the batter adds moistness and stands in for fat, and whole wheat flour gives a nutty flavor and hearty texture.
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Pureed beets give this red velvet cake extra moisture and gorgeous color, for a unique dessert that tastes great with or without frosting.
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Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots, and sprigs of cilantro are wonderful.
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Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don't have to turn on the oven.
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This quick stir-fry beef dish uses frozen mixed vegetables to keep your preparation time minimal.
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Succulent, fat, fresh asparagus is thinly sliced by hand for this raw salad — easier than you'd think, and safer than using a mandoline It’s very refreshing and bright tasting.
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Chicken, shrimp, and vegetables are rolled in rice paper wrappers and deep-fried in this authentic recipe for Vietnamese Cha Gio.
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EAGLE BRAND® Sweetened Condensed Milk gives this cheesecake a creamy and smooth texture. Top with a raspberry spread, or serve plain.
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Olive bread crostini with red pepper spread is a quick and easy appetizer to put together for dinner parties or casual get-togethers.
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Coconut curry rice with corn and black-eyed peas is quick to prepare thanks to the frozen corn and canned peas used in the recipe.