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A paleo recipe for tuna burgers has just a few simple ingredients.
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A recipe by Ayesha Curry for chicken thighs with carrots.
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"We have an entire garden bed dedicated to kale that we use for these chips," says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.
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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.
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You'd never guess it's Tofu! Peanut and ginger flavors combine to create a wonderful Asian-flavored dish that everyone will love. Serve over white rice.
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This sweet and spicy peanut sauce is made with coconut milk, creamy peanut butter, and thai red curry paste.
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Roasted garlic, cranberries, and prosciutto give roasted Brussels sprouts an added richness for the holiday dinner table.
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Banana pieces and black beans are cooked in a sauce of coconut milk, lime juice, and honey in this quick and easy vegetarian dish.
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This recipe is by Mark Bittman and takes About an hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: leeks, plum tomatoes, olive oil
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Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Ingredients: oil, green plantain, water
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Chocolate cookies coated in confectioners' sugar...very good!