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Quinoa, chicken, and vegetables are flavored with a zesty peanut sauce in this filling pad Thai recipe, great for a weeknight meal.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These are Reese's overload, and we aren't mad about it.
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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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Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!
cooking.nytimes.com
Instead of throwing out the adobo sauce that canned chipotle peppers are packed in, use it for this sauce You can marinate the tofu in it for an extra-hot dish, or just brush it on cooked or uncooked tofu This makes enough for a pound of tofu.
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Get Pear Walnut Wontons Recipe from Food Network
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These succulent ribs, cooked by the Chinese red-cooking method, can be served for a small bite or main dish.
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This sandwich may sound unappealing, but it's actually very tasty, especially on cold winter days! Legend has it that this was a favorite of The King.
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Get Guberburgers Recipe from Food Network
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This easy dessert goes very fast when around our home, and there is no baking! Always a favorite! Enjoy!!
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Get Crispy Rice Treats Recipe from Food Network