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This is a quick chicken noodle soup with mushrooms, peas and carrots. Chopped chicken breast is sauteed to bring out its best flavor. Egg noodles are suggested, but use any noodle that you like.
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A healthy and hearty stew with zucchini, bell pepper, tomatoes, and curry paste. Serve with whole-grain rice.
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Rich, moist muffins that keep well.
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Get Sesame Noodle Salad Recipe from Food Network
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Savory vegan muffins loaded with carrots, tomatoes, and celery are seasoned with chili powder and oregano for a muffin you can eat any time of the day!
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Flour tortillas make a great impromptu wrapper for moo shu pork when you can't get to an Asian grocery.
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Grated carrot and apples, with applesauce and vegan egg replacer give these muffins a nice, moist texture. The amount of egg replacer may vary based on the particular brand you use; use 6 eggs worth.
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Oh how we've missed soup season.
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A moist carrot cake with a lemon icing. Only almonds rather than walnuts as well and no spices. Is really delicious and is the standard birthday cake in our household.
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Get Hungarian Pancake Recipe from Food Network
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To make this healthy soup especially tasty, Naomi Pomeroy cooks the carrots with Madras curry powder, ginger, and garlic. Before serving, she adds a little bit of Tabasco sauce and a drizzle of tarragon-infused oil.
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Diced vegetables are simmered in beef broth flavored with soy sauce, Worcestershire and paprika.