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These divinity cookies are light and delicate no-bake cookies made with egg whites and corn syrup.
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Wrap up zucchini, eggplant, mushrooms, and red pepper with pesto and goat cheese in this delicious lunch time or light dinner wrap.
cooking.nytimes.com
This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling The alcohol from the bourbon will burn off when you mix it into the caramel, so don’t worry about serving it to children
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This light, tasty, and flavorful treat works as a dip or can stand on its own as a salad.
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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
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Coconut and almond filling dipped in milk chocolate.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is Mexican street food at its finest. Anytime I visit El Paso or Mexico the craving of Elote en Vaso steps into high gear. Now anytime I crave this I whip...
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This Southern-style grits recipe makes a delicious side for eggs, ham, or braised meats.
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Mashed sweet potatoes, black beans, and Cheddar cheese are sandwiched between two tortillas for a tasty vegetarian appetizer that even meat-eaters will like.
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Caramels made with sweetened condensed milk and corn syrup are flavored with anise extract and colored black.