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Chai tea, lime juice, and lime zest come together in this refreshing chai limeade perfect for hot summer days.
Ingredients: water, chai, limes, lime, ice, sugar
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Traditional, rich salad dressing with a tangy flavor.
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This mild salsa is made with fresh tomatoes, garlic, bell pepper, and serrano and jalapeno chile peppers, and can be made more spicy by using more serrano peppers.
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Chicken gizzards and livers sauteed with onion and garlic, simmered with rice, broth and light seasoning.
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Carrot cake cheesecake, a cake with 1 layer carrot cake and 1 layer cheesecake, is topped with almond frosting for a festive and decadent dessert.
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In this clever one-pot dish, Grace Parisi poaches fennel, shallots and orange zest in extra-virgin olive oil. She then cooks a tuna steak in that oil, making the fish incredibly moist and flavorful.
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This recipe for tuna salad with hard-boiled eggs uses Miracle Whip(R) Light salad dressing in place of mayonnaise.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own maple syrup with 4 ingredients in under 10 minutes.
Ingredients: water, sugar, brown sugar, maple
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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Adding beer makes chicken tender and brings out the richer flavor. Since this dish is so creamy and tender that even kids love this dish.
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Cocoa quickies are quick and easy, no-bake cookies made with milk, butter, sugar, cocoa, oats, and coconut.