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Red and green bell peppers, red potatoes, corn and kielbasa swim in a creamy base in this easy, thick chowder.
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This is a simple and filling recipe. The cool and spicy avocado topping is a pleasant contrast to the hot sweet yams.
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For a flavorful vegan or vegetarian dinner, try a bowl of this Asian-inspired noodle soup with bok choy, ginger, and fragrant spices.
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Sweet potatoes prove a worthy alternative to chickpeas in Chef John's new spin on hummus starring the usual tahini, garlic, lemon, and olive oil.
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This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cranberries, raspberries, and oranges are blended with vanilla almondmilk, chia seeds, and protein powder for a nutritious on-the-go breakfast or snack.
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This delicious chocolate chia seed pudding with walnuts and apricots is easy to make and even easier to eat.
Ingredients: water, cocoa, apricots, walnuts, seeds
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Get Yogurt, Mint and Lime Marinade Recipe from Food Network
Ingredients: yogurt, mint, limes, coriander seeds
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Tangy, sweet, and fruity, this syrup is a welcome change for your morning pancakes.
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These sweet refrigerator pickles are quick and easy to make and can be enjoyed 24 hours later. They last up to 2 weeks in the refrigerator.
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This is a power version of traditional crispy rice treats made with different nuts, coconut and cranberries.
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Strawberries and spinach join a pungent dressing in this unusual salad combo. Sesame oil and balsamic vinegar give this version of poppy seed dressing a bit more robust taste.