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This tasty pork and mushroom stir-fry is ready in only 35 minutes!
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Savory, cheesy drop biscuits flavored with parsley and thyme are ready in just 35 minutes.
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These juicy vegan blueberry muffins are made with applesauce, vanilla soy yogurt, and oil instead of butter and egg. They taste best fresh.
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This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!
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Fluffy cake infused with lemony limoncello liqueur is the perfect ending to an Italian dinner.
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Red and green cabbage is tossed with carrots, green onion and red bell pepper in a sweet and tangy cider vinaigrette.
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You will give thanks to your bread machine for this one, a gently sweetened, cream-rich yeast bread with rum-plumped raisins scattered throughout.
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Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew thickened with tangy crème fraîche.
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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!