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This recipe is by Jonathan Reynolds and takes 20 minutes, plus 1 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Butter, MCT oil, and cacao powder are blended with water creating a Bulletproof® hot chocolate, a chocolate version of the coffee drink.
Ingredients: water, butter, oil, cacao, vanilla, salt
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Shrimp tossed with fresh herbs and lime will wake up your taste buds.
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Coconut oil creates a moist, delicate texture in these elegant Key lime cupcakes topped with cream cheese-lime frosting and coconut flakes!
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A baked chicken breast recipe for breaded, boneless, or skinless chicken breasts that is easy enough for a weeknight meal but still packed with flavor.
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Leftover ham bones are a perfect addition to potato and corn chowder in the slow cooker for a warm and comforting weeknight dinner.
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Get Crispy Golden Sauteed Fish Recipe from Food Network
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Avocado dressing made with plain yogurt is a creamy, quick and easy addition to any salad.
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This toasted pinenut hummus is made with plenty of lemon juice and garlic, with just a hint of tahini for richness.
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Chicken, yuca, potatoes, plantains, and corn are simmered together into a Panamanian version of sancocho, a traditional Latin American stew.
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Black and kidney beans are combined with ground beef and whole kernel corn in this tomato juice based soup with taco seasoning mix.
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Get Apple and Sage Turkey Recipe from Food Network