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Shredded green plantains are shaped into patties, then fried until crisp. Serve these "little spiders" as a snack or side dish.
cooking.nytimes.com
This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.
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A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.
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Brussels sprouts with a bold dressing are downright delicious.
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Getting supper on the table quickly makes you feel efficient Baking a batch of soft dinner rolls makes you feel cozily competent This may be an unfashionable virtue, but it is also a deeply satisfying one.
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Scalloped potatoes with ham, made with a creamy Alfredo sauce, will be the hit of the dinner party or a nice addition to Easter brunch.
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A big Boston butt pork roast is slathered with fennel seed, ouzo, and garlic, then slowly roasted on a bed of sliced onion and fennel for a magnificent main course. The cut reaches tender perfection in about 5 hours of roasting time.
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Get Sugar Cookies Recipe from Food Network
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Get Quesillo en Salsa Verde Recipe from Food Network
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To make this tasty holiday snack, combine shredded Cheddar cheese with butter, flour and salt. The dough is rolled out and cut into strips then baked until crispy. Use sharp or mild cheddar, your choice.
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Sumac and chili powder give regular butter popcorn a spicy and tangy kick for movie-watching night or a colorful, lemony snack.