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Finally, a vegan hot chocolate recipe that actually tastes good! For best results, use plain soy milk.
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This peppermint bark has a delicious milk chocolate layer on the bottom with white chocolate and bits of candy canes on top.
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This is a traditional German beet salad with a simple oil and apple cider vinegar dressing and caraway seeds that can be eaten warm or cold.
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This simple shortbread cookie is baked in a nine inch round cake pan, and cut into wedges.
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A refreshing and light alternative to lemonade. A syrup made with pineapple juice and lemon juice is mixed with carbonated water over ice.
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This is a fluffy whipped frosting that is lovely on cakes. Makes enough to frost one 9x13 inch cake.
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Get Ginger-Carrot Soup Recipe from Food Network
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Get Chicken Sliders with Tomato Chutney Recipe from Food Network
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Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.
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This vegan carrot soup is perfect for Easter or any other time of the year! Sweet potato gives it a rich and creamy texture without a lot of calories.
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This recipe is by Nicole Mones and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.