6,452 card low recipes

Shredded cabbage stir-fried with curry spices, tomatoes, and carrots until tender-crisp in this quick African-inspired side dish that's ready in 25 minutes.

Whole Wheat Oatmeal Chocolate Chip Cookies - the Best recipe

This is a great appetizer, the beets are delicious and easier to prepare, and I used more garlic too, very yummmy.

Buttery shortbread-style cookies studded with chocolate chips and slivered almonds, perfumed with both vanilla and almond extract. Eggless, no-fuss, and ready for any party tray.

Flaming cappuccino with Galliano liqueur, hot coffee, chocolate syrup, and whipped cream in a sugar-rimmed glass. A theatrical after-dinner showpiece.

Ginger broccoli soup steeps fresh grated ginger in vegetable stock with cayenne and lemon, then simmers broccoli florets just to tender. A vibrant, brothy bowl with Ayurvedic roots, ready in 40 minutes.

Tasty snacks that's quick and easy to prepare when company's coming. Crostini topped with tomato, garlic, herbed goat cheese and fresh basil. Bite sized bits of heaven.

Beet, walnut, blue or goat cheese are perfect combination. The salad tastes earthy, nutty and creamy. A refreshing and wholesome salad on a hot summer day with any your favorite BBQ.

Literally 5 minutes of cooking time. Start to finish this baby bok choy about 10 minutes and is packed with flavor.

Quick braising creates a nice texture and flavor. Not mushy or overcooked with simple flavors make it a quick and economical side.

My 14 year old said "pretty good" much better than a plain ham sandwich.

This is one of my favorites, and is always a hit when I bring it to potlucks.

A creamy and rich wild mushroom soup that doesn't contain any cream. It's loaded with wholesome veggies and satisfies with earthy goodness.

The sichuan sauce makes the tofu very flavorful, and the mushrooms absorb all the deliciousness and add great texture.

Quaker Choc-Oat-Chip Cookies blend rolled oats, brown sugar, and semi-sweet chocolate chips into a chewy back-of-the-canister classic. Bake 9 minutes for soft centers or 13 for crisp edges.

This salad is absolutely delicious, I used cilantro instead of parsley, marinated for about 4 hours, the salad was so refreshing and tasty, definitely will make it again.