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Gluten-free cheese crackers are made possible thanks to garbanzo bean flour, Cheddar-Monterey Jack cheese, and butter as the base ingredients.
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A traditional Ukrainian dish is similar to stuffed cabbage leaves, but uses fresh beet leaves for stuffing instead. The tender beet leaves don't need precooking. A savory mixture of ground beef and pork fills the rolls, which are served with a creamy sauce, garnished with chopped dill.
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Get Colorful Coleslaw Recipe from Food Network
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This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Apricot Clafouti Recipe from Food Network
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WD-50 pastry chef Alex Stupak’s take on dessert is a deconstructed, adventurous spin on shortbread.
Ingredients: agar agar, egg, salt, oil
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Shredded chicken, quick brown rice, shredded cheese, buffalo wing sauce (and more!) are wrapped in tortillas and served with baby carrots, celery sticks, and ranch dressing for dipping.
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This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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This version of cashew chicken fries the chicken in peanut oil and covers it with an oyster sauce-based sauce. It's served with a sprinkling of cashews and green onions.
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A classic Japanese chicken curry recipe with sweet potatoes.
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This is a banana-pineapple quick bread baked in a tube pan.