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This stir-fry uses a microwave technique to pre-cook broccoli, cauliflower, edamame, and carrots to reduce cooking time. Zucchini and mushrooms are added to the mix to pack in lots of nutritious veggies, made delicious with teriyaki sauce and agave nectar.
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These vegan almond truffles sweetened with agave nectar and Medjool dates are a no-bake treat perfect for a bite-sized chocolate fix.
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These 3-layer Nanaimo bars have a crushed sandwich cookie crust!
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Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, balsamic vinegar, red wine, olive oil and Parmesan. This is fabulous on pasta, pizza and sandwiches.
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The tomato sauce here with big pieces of flaked swordfish and slivers of jalapeño gets nicely absorbed by the penne.
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Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano in this enchiladas recipe.
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A yummy cake with a margarita flavor and cream cheese frosting, this is fun for Cinco de Mayo or just a party.
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Branzino is baked whole with plenty of lemon, oregano, and white wine.
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Get Seafood Gumbo Recipe from Food Network
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Chinese potstickers, filled with vermicelli noodles, mushrooms, and prawns, are a crowd-pleasing dish.
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Beans, coconut oil, and caramelized onions make a creamy, vegan-friendly dip for sliced veggies, pita chips, crackers, or crusty bread.
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Get T-Bone Steak with Tamarind Barbecue Sauce and Basil-Marinated Tomatoes Recipe from Food Network