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Cherry pie is just about the easiest fruit pie to make. Not only do canned cherries make good pies, but there's also no peeling, coring, seeding, pitting or slicing the fruit. Just drain, dump, sweeten, flavor and thicken, and you're in business.
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The Marsala sauce in this dish gets its smoky flavor from canned fire-roasted tomatoes. A little bit of half-and-half and a lot of Parmesan cheese gives a comforting richness to the sauce.
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Get Coconut Tuna Tartare with Avocado Mousse Recipe from Food Network
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This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly
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Shortcakes made with mashed sweet potato and orange zest are filled with cream and topped with strawberry sauce in this dessert for two.
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This recipe is by Suzanne Hamlin and takes 10 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
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A fresh, herby chimichurri sauce is the perfect contrast to the succulent grilled steak in these tacos.
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Get Coyote Bait Spicy Flavored BBQ Sauce Recipe from Food Network
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I modified my mother-in-law’s beloved cornbread recipe to create this. The pumpkin gives the gluten free-flours a moisture and spring, and the lemon juice and...
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Get Chili on Rice Recipe from Food Network
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Get No-Churn Ice Cream Three Ways Recipe from Food Network
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This recipe is by Dena Kleiman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.