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Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.
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This margarita masterpiece includes the usual tequila and triple sec with the addition of melon liquor and beer for an extra boost of flavor and refreshment.
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For an easy French dip sandwich, this slow cooker French dip recipe uses rump roast slowly simmered in beef broth, onion soup, and beer.
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Smoky Mexican mezcal meets tequila, lime, and homemade pomegranate syrup in this salt-rimmed toast to Dia de los Muertos.
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Evaporated milk, eggs, sugar and vanilla are mixed with fresh snow for a seasonal treat.
Ingredients: evaporated milk, eggs, vanilla, sugar
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Love loaded baked potatoes? Then you'll love this baked potato soup! Top it with all the classic favorites like crispy bacon, sour cream, chives, and cheddar.
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Whole wheat flour and millet are mixed with hemp seeds, flax seeds, and chia seeds in this hearty, multigrain seeded bread recipe.
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Get Drunken Cabbage Recipe from Food Network
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This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!
Ingredients: pie crust, figs, eggs, sugar, salt, egg whites
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This Syrian rice dish features ground beef spiced with allspice, cinnamon, and black pepper, and is mixed with pine nuts. You can also try it with other meat, like lamb.
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This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These cake-like cookies are a recipe my mom made when I was a kid. They're simple, but delicious...and still my favorite!