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This from-scratch enchilada sauce is made with dried ancho chiles, chile de arbol peppers for heat, and pumpkin seeds. It really lets the taste of the peppers shine through.
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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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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.
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Yellow and green split peas are cooked with chicken broth, onion and carrot and pureed in this thick potage.
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This chicken salad recipe uses canned chicken along with seedless red and green grapes, dried cranberries, and celery.
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A recipe from Plated for tortelloni in brodo with mustard greens.