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This easy dairy-free recipe makes light and moist cupcakes that smell and taste great thanks to coconut milk, coconut flour, and applesauce.
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Tofu is marinated in Buffalo wing sauce and baked to serve with spinach, Swiss cheese, and tomatoes as filling for sandwich wraps in this budget-friendly recipe.
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Habanero chili peppers heat up this sensational barbecue sauce for a dynamite chicken wing dish.
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Your next brunch needs this fruit salad.
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These cornmeal muffins, laden with whole corn kernels, are sweet enough to serve for dessert!
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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"My parents are Ecuadoran," Garces says, "so I find myself adding Latin American ingredients to everything I cook." His take on green bean casserole is a vibrant medley of beans tossed with oranges, dates, and almonds plus a sprinkle of his secret
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Peanut butter, banana, cinnamon, and lots of oats make quick bite-size energy snacks.
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In addition to strawberries and bananas, this smoothie also has vanilla yogurt, wheat germ, and honey.
cooking.nytimes.com
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.
cooking.nytimes.com
An easy way to give roast chicken some character is to baste it with flavorful liquid Contrary to conventional wisdom, this does nothing to keep the bird moist Even a very lean bird remains moist as long as it isn't overcooked
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Dates are stuffed with Gorgonzola cheese and pine nuts and baked in honey for a sweet dessert or appetizer.