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cooking.nytimes.com
Getting supper on the table quickly makes you feel efficient Baking a batch of soft dinner rolls makes you feel cozily competent This may be an unfashionable virtue, but it is also a deeply satisfying one.
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Brussels sprouts, carrots, and garbanzo beans simmered with soy milk, tamari, and garlic, are tossed with basmati rice and spooned into baked butternut squash. A delicious vegetarian and vegan main dish.
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Whole wheat muffins, honey-sweetened and packed with flavor, still manage to be low-fat and good for you. Nonfat milk, egg whites and just a little oil make these the healthy choice.
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Steam a batch of these vegan rice cakes made with gluten-free rice flour, tapioca starch, coconut milk, and optional food coloring for a kid-friendly dessert.
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You can whip up a rich, creamy chocolate gelatin dessert with just a few pantry items. Just blend and chill.
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This is a basic Satay Sauce made with coconut milk and peanut butter - Its wonderful!
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Get Cornbread Recipe from Food Network
Ingredients: cornbread, eggs, milk, sugar, creamed corn
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These sliders are a touchdown!
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A simple white sauce made with butter, flour and milk.
Ingredients: butter, flour, milk
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A delicious chiffon pie made with freshly grated coconut and a vanilla wafer crust.
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This is an eggless pudding thickened with corn starch.
Ingredients: sugar, cornstarch, salt, milk, vanilla
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Use this basic recipe to make your favorite flavored latte with a home espresso machine.
Ingredients: milk, syrup, brewed espresso