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Lemon extract provides the flavor point in this citrus loaf, gilded with a sweetened orange juice sauce.
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This snack cake is a good use for that bumper zucchini crop!
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Pistachios add a delicious and flavorful crunch to these lemony slices of zucchini bread.
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Jalapeno popper taquitos are easy to make thanks to a slow cooker, are a crowd-pleasing appetizer when served with guacamole and sour cream!
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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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This savory dinner is restaurant-worthy, but can be prepped and cooked in under 30 minutes! If you are not a fan of fish, you can substitute thinly sliced or pounded chicken breasts for the salmon.
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Perfect for kids with lots of allergies, these egg-free, nut-free, dairy-free, and gluten-free muffins are studded with carrots and raisins.
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Penne pasta has great company in this robust salad that is hearty enough to serve as an entree. Tomatoes, cucumbers, green peppers, sweet onion and black olives are tossed with the pasta and an herbed oil and lemon juice dressing.
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Marinated steak strips and flavorful veggies make a delicious fajita filling--perfect for busy weeknight dinners.
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This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!
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In Chef John's simple roasted chicken salad, the warm dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice.
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Coconut milk and lime juice seasoned with ginger root and cayenne pepper create a spicy broth for this Thai-inspired soup with strips of white chicken, cilantro and chopped scallions.