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These crunchy, chocolaty peanut butter balls are filled with oats, flax seeds, hemp seeds, and are sweetened with a bit of agave nectar. Perfect as a quick energy snack.
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Easy to make, and very rich. Can use different kinds of chips (vanilla or peanut butter) to suit your taste.
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This dandy pecan-less pie combines rolled oats and coconut in a sweet, sweet buttery filling. When it 's baked up, you 'd be hard pressed to tell it from the real McCoy. Serve it with whipped cream.
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Invented in Hawaii in the 1950s, the Blue Hawaiian will have you crooning like Elvis.
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This no-bake recipe features oats, coconut, peanuts, and raisins.
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A simple recipe for spicy Thai pickles made with cucumbers, vinegar, shallots, and Thai chiles to serve with chicken satay and peanut sauce.
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With a warm sherry vinaigrette, spinach, pumpkin seeds, shallots, and ricotta salata.
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This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Marinated Chicken Breasts Recipe from Food Network
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Get 5-Ingredient Chicken Sausage with Braised Red Cabbage Recipe from Food Network
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David Chang recommends poaching turkey breast in leftover turkey stock before serving it with ginger-scallion sauce, based on his favorite condiment at Great N.Y. Noodletown in Chinatown.
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Chef John's meatballs contain cooked rice along with ground turkey, making them especially tender and moist. They're simmered in an easy tomato sauce.