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cooking.nytimes.com
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture “I feel like everybody uses arugula like a lettuce and they rarely ever cook with it,” said Ms Anible
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This is not OATMEAL, but oat BRAN muffins. I have made these for about five years now, and I really love them. They are great made with cinnamon or cranberry applesauce, as well as plain applesauce. My daughter loves them and I hope you will enjoy them, too!
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Grapefruit juice and zest provide the stand-out citrus flavors in this bar cookie recipe.
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A delicious source of fiber! My family have them almost every morning. You may substitute dates for the raisins if you wish.
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Get Steakhouse Deviled Eggs Recipe from Food Network
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This is so good and reminds me of a real moist kind of a sweet quick bread. Everybody asks for the recipe: this bread is moist, and easy to make too. Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes. However, you need to increase the amount of blueberries to 3/4 cup.
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A healthy spiced black bean hummus recipe.
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Get Ragu Alla Napoletana Recipe from Food Network
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Get Hummus For Real Recipe from Food Network
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This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and dumplings. For some of us that like getting our hands dirty when cooking, you will love this recipe. Old fashioned, hands on experience.
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An unusual cool dish.
Ingredients: sorrel, water, paprika, beaten eggs
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This recipe for the ice cream maker uses fresh mango, orange juice, sugar, and water.
Ingredients: mango, water, orange juice, sugar