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Longtime companions cranberry and pumpkin are ripe for a culinary renaissance. Here, they become a spectacular salad course or light lunch.
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This delicious breakfast strata can be prepped and refrigerated up to 24 hours ahead of time, leaving you with time for your family or guests.
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Cooking this pilaf in a rice cooks saves space on your stove for cooking other things. Make this vegetarian by using vegetable bouillon instead.
www.simplyrecipes.com
Homemade chai tea ice cream, infused with star anise, cloves, allspice, cinnamon, peppercorns, cardamom, and black tea.
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These veggie burgers have no soy in them, instead using cashews, almonds, rice, and pinto beans to deliver a meat-free burger option.
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Homemade flour tortillas are tasty and simple to make. You'll need salt, water, shortening, a cast-iron skillet and a food processor for this recipe.
Ingredients: salt, water, flour, shortening
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Reduced fat ingredients make this yummy bruschetta especially loveable. Swiss cheese and onions lend their distinctive flavors to appetizers that are impossible to resist.
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This variation on a traditional Hangtown Fry contains grated cheese, fresh basil, and oregano, and is finished under the broiler where the egg and oyster mixture puffs up and browns.
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Fire up the grill to cook foil packets of herb-seasoned, buttery shrimp. Serve with some good crusty bread for dipping in the juices.
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These powdered sugar coated cookies are absolutely packed with ground hazelnuts, and make a wonderful accompaniment at tea time!
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Some call them Watermelon Pickles but grandma called them Watermelon Rind Candy because they are sweet.