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This summer salad with lentils, tomatoes, cucumber, onion, and balsamic vinegar is a quick and easy vegan dish you can serve hot or cold.
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Sheets of phyllo dough are buttered and stacked to make a crispy crust for this blueberry-filled cheesecake. After baking, it's brushed with strawberry jelly and decorated with blueberries in a star pattern.
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Get Barley with Bacon, Peas and Dill Recipe from Food Network
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Fresh lemon, ginger, and cinnamon sticks are infused in water for a refreshing, healthful, (almost) no-calorie alternative to soft drinks.
Ingredients: lemons, ginger, cinnamon, water
cooking.nytimes.com
This recipe is by Christine Muhlke and takes About 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I've seen a thousand recipes for guacamole. With and without garlic, with and without tomatoes, lemon juice instead of lime juice, etc. etc. etc. This recipe...
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Chocolate chip and coconut lunch box cookies are a hearty, on-the-go snack to keep you going all afternoon.
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This is a quick and easy casserole the whole family will love, especially those picky eaters!
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This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB and J. Instead of peanut butter, it's made with almond butter.
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Spinach is topped with peppers, mushrooms and steak in this recipe.
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An enticing, pretty appetizer plate combines salmon-stuffed deviled eggs and stuffed cherry tomatoes. The treats get a sprinkling of smoked paprika to kick up the flavor and color.
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This fresh and simple salad featuring asparagus, tomatoes, and feta is lovely as a complement to a main course or on its own.