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What a nice, colorful salad. Thick wedges of cooked beets, thinly sliced apples and orange sections are dressed with a delicious vinaigrette and spooned onto a bed of shredded beet greens.
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The Jewish-Yemeni bread kubaneh was traditionally cooked in the residual heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning At his restaurant, Nur, the chef Meir Adoni adapted a recipe that requires less than 30 minutes You'll need a stand mixer to aggressively knead the basic yeasted dough, but afterward the fun of this bread is shaping it by hand, one bun at a time
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Sweetened coconut milk flavors sticky rice, which is then served with fresh mango in this deliciously refreshing take on the traditional Thai treat.
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Each breakfast bar is packed full of rolled oats, nuts, raisins, coconut, and almonds. The ingredients are just toasted, chilled, and cut into bars.
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Line the inside of bell peppers with bacon and fill with a mixture of rice, ground beef, ketchup, and barbeque sauce for a fun spin on stuffed peppers.
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There 's plenty of tart lemon in these glazed muffins -lemon yogurt, lemon zest and lemon juice all have a hand in heightening the citrus flavor.
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An Indian-inspired take on braised cabbage.
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Orange, banana, yogurt, strawberries, and flax seeds make up this recipe for a quick and easy breakfast smoothie.
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This hearty almond butter and blueberry smoothie is packed with protein thanks to protein powder and chia seeds added to the mix.
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These fried potato pancakes are best accompanied by beer. You can adjust the seasonings and add other ingredients to your liking.
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Choosing a guacamole recipe that will please everybody is no easy task, but this one from F&W's Marcia Kiesel is a winner because of its subtle tartness, nicely balanced heat and creamy-chunky texture. Recipe By: Marcia Kiesel
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Get "Dance the Night Away" Energy Bars Recipe from Food Network