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Pumpkin spice muffins are studded with pecans and vegan carob chips.
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This is the best use for Israeli couscous that I’ve found Make a delicious vegetable stew, then cook the couscous in the stew If you are making this ahead, wait until half an hour before you wish to serve, reheat the stew and then cook the couscous in the stew
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Get Garlic Chicken in Casserole with Israeli Couscous Recipe from Food Network
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Get Catfish Baked in Foil Recipe from Food Network
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This basic mango bread uses milk powder instead of eggs. Pureed mango, superfine sugar and yogurt are other ingredients that make this a unique treat.
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Soft, delicious, easy to make, and good for you! Great cookies for those looking to cut back on their refined flour and white sugar intake.
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Wheat berries tossed with harissa, Greek yogurt, pistachios, and currants.
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This is a very nutritious whole wheat bread with flax oil and seeds, lecithin, gluten and whey. Honey lends sweet overtones to this bread machine loaf.
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This recipe is by Jill Santopietro and takes 12 hours, plus 3 hours' storing and overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Guacamole, beans, and homemade salsa combine to make a light, flavorful alternative to traditional tacos.
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Whole wheat shell pasta, jicama, corn, peppers, black beans, and chicken breast meat combine with tangy barbeque dressing for a big, colorful pasta salad.
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These homemade whole wheat crackers are very easy to make from scratch and can be customized with any additional seasonings you like.