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Vegan sugar cookies are easy to make when you replace the traditional butter with vegan margarine.
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This saag with tofu recipe replaces paneer cheese with tofu, in this vegetarian Indian dish featuring spinach.
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Carrot cake cheesecake, a cake with 1 layer carrot cake and 1 layer cheesecake, is topped with almond frosting for a festive and decadent dessert.
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Made with Greek yogurt instead of mayonnaise, this light ranch dressing is a tasty addition to wraps and salads.
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Refrigerator cookies, made with shortening, sugar, eggs, and flour, keep well in the freezer for several months.
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This creamy, smooth mango lassi is made with yogurt and mango and is absolutely heavenly.
Ingredients: mangos, yogurt, sugar, ice
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Simple molded pecan sugar cookies rolled in confectioners' sugar.
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Yogurt, goji berries, flax meal, and nuts are mixed together creating a superfood breakfast bowl to keep you energized until lunch.
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
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A rich brownie ice cream parfait with raspberries recipe. Crumbled brownie pieces are layered with ice cream, fresh raspberries, and whipped cream.
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This frozen yogurt recipe is rich, tangy, and swirled with sweet summer blackberries.