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Chicken and quinoa salad with an avocado and cilantro dressing is a refreshing and hearty salad for lunch or dinner.
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Mix up a simple dough, let it rise, and experience the true taste of homemade pita breads from your own kitchen.
Ingredients: yeast, water, flour, olive oil, salt
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The whole family will enjoy this taco casserole consisting of ground beef, tomatoes and sour cream, then seasoned with taco seasoning. It's all layered with corn tortilla chips and Colby and Monterey Jack cheeses, then baked until the cheeses are melted and bubbly.
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Chocolate cupcakes get an extra boost of chocolate with a candy kiss pressed into the batter before cooking.
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Blend bananas and mangoes with chia seeds, flax seeds, and lettuce to make this energizing vegan mango-banana-chia smoothie.
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Unlike many ice-cream recipes, this one does not contain any eggs.
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Delicious cinnamon-apple oats cook slowly all night in the slow cooker, and are ready for a hot breakfast the next morning.
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Here's a great way to dress up mozzarella sticks...just try this baked version that uses golden puff pastry as the "breading".  You'll find that the melted mozzarella together with the flaky pastry is a delectable combination.
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A classic Louisiana crawfish boil recipe.
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Blueberries, almond milk, bananas, and flax meal are blended together in this paleo and vegan smoothie that will give you energy until lunch.
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This flavorful dish combines rotini pasta with a fresh green onion pesto, toasted cashews and cranberries.
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Strawberry preserves and a fresh strawberry in the middle make these light and airy strawberry cupcakes extra special and colorful.