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An easy recipe with only 4 ingredients, including a lot of chopped pecans, makes a big batch of melt-in-your-mouth cookies.
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A hearty recipe for a ham and cheese breakfast casserole made with bread cubes, cremini mushrooms, and Dijon mustard.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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A very coconutty and chewy Flilipino rice flour dessert. Traditionally, this is baked in banana leaves.
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This is a recipe that my mom made for us while growing up. We live in Minnesota, where SPAM originated, and my father is Puerto Rican; this was an ingenious way for my mother to weave the cultures together. This is a quick and tasty meal, enjoy!
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Get Kale Soup Recipe from Food Network
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Unexpected guests?  Don't worry, it takes just five minutes and a few on-hand ingredients to make this delectable bean dip.
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I like to include the chocolate chips because I love chocolate, but they can be omitted. I have made them without the chips and they still came out great!
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Old-fashioned cut-out cookies have a rich, buttery frosting. This recipe makes a big batch.