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Use fresh or frozen crab to make these delicious crab cakes made with fresh ginger, cilantro, green onions, and lime juice.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A noodle, crab, shrimp, and vegetable casserole that is creative, and to my tastebuds, delicious.
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These bagels are boiled with honey and then baked for that authentic bagel flavor and texture. Top them with coarse salt, sesame seeds, poppy seeds, onion flakes, or everything!
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Mushrooms and shredded Parmesan cheese add a meaty flavor to these juicy veggie burgers. Serve just like regular hamburgers, on fresh buns with your favorite toppings.
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My son makes these bars for camping trips and soccer tournaments.
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Classic sweet potato pie made healthier using a whole wheat crust and less sugar. With lots of spices, it tastes just as good as the original.
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Transform all the ingredients for pumpkin pie into a muffin for a festive breakfast treat or snack during the holiday season.
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These hearty crepes are made with whole-wheat and all-purpose flour, soy milk, and flax seeds. They are wonderful topped with blueberry sauce.
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Chopped raisins sweeten these dark, bran-packed muffins that are made with yogurt and applesauce instead of buttermilk and shortening.
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These cookies are a delicious combination of flavors.
www.delish.com
Forget heavy, mayonaise-laden pasta salads. This grilled chicken and zucchini version is dressed in a flavorful, yet light lemony vinaigrette.