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Chocolate cake mix and mashed bananas combine to make this yummy cake.
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This quinoa salad recipe from Joanne Chang tosses healthy quinoa and roasted fall vegetables with an Asian dressing.
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Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers I had sort of forgotten about it until I came across it again recently at Bob’s Red Mill
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Get Oven-Roasted Salmon with Cauliflower and Mushrooms Recipe from Food Network
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This is a salad that is French by design and Chinese by flavor The ginger and sesame notwithstanding, it is essentially very much like a salade composée, a “composed salad” where the ingredients are arranged and dressed but not tossed, with grilled chicken breast and a zesty vinaigrette The jalapeño is optional, so you can turn down the heat.
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Get New England Clam Chowder Kissed by Manhattan Recipe from Food Network
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Get Fresh Grilled Marlin and Chorizo with Crabalaitos and Corn Salsa Recipe from Food Network
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Pan-fried, Cajun-seasoned chicken breasts are served over mixed greens and arugula with avocado, sun-dried tomatoes, and black olives. A Dijon and balsamic vinegar based dressing brings the salad a lively flavor.
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Get Mermaid Barbie - Tuna Tartare Recipe from Food Network
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Get Grilled Shrimp with Walnut Pesto Recipe from Food Network
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Get Pasta al Tonno Recipe from Food Network
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Marinated chicken, spinach, feta, and sun-dried tomatoes are tossed with dressing and served on grilled or toasted slices of focaccia bread. This is a great appetizer any time of year!