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This quinoa salad with huckleberries, toasted sunflower kernels, and chickpeas has a bright flavor thanks to plenty of lemon juice and zest.
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This is a great egg-free version of the classic French crepe that can be used as as snack, lunch item, or dessert (this was developed from the vegan version).
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This take on sloppy joes uses ground pork in place of the beef for a slight variation on a classic American dish.
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Tired of green bean casserole? Try this fresh green bean dish that is worthy of the holidays!
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Get Brussels Sprouts with Bacon and Cheese Recipe from Food Network
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You could use canned cannellini beans for this, but I love the size and texture of large white limas I don’t soak limas because the skins tend to detach and the beans fall apart when you cook them You want them intact for this, but you also need to make sure to cook them all the way through.
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Get A Gooey, Decadent Chocolate Cake Recipe from Food Network
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Sweet and sour pickled cucumbers, carrots, and red and green peppers are pretty in glass jars.
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Golden pears and apples pair with cinnamon and a buttery crust for the ultimate autumn dessert.
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Get Apple Pie with Cheddar Cheese Crust Recipe from Food Network
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This slow-simmered chicken soup is full of flavor - and delicious herbed matzo balls. If you make it in a pressure cooker, the long simmering time is reduced to just 45 minutes.
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From-scratch chocolate and orange-flavored cupcakes are topped with pistachio buttercream icing.