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Large, salted sourdough pretzels work best for this appetizer. The marinade gives them a tangy, addictive flavor that's wonderful for parties, and goes well with any beverage.
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This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.
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When deep-frying, do not fry more than one layer of rings at a time (although a little overlap is fine).
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Get Grilled Turkey Sliders with Tomato Jam Recipe from Food Network
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Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.
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This moist and easy mango cake is the result of yellow cake mix and mango baked together and topped with homemade mango glaze.
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Cantaloupe salsa made with tomatoes, jalapeno peppers, and cilantro is a sweet and savory version of traditional salsa.
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Brussels sprouts with a bold dressing are downright delicious.
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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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A sweet-chili sauce and honey mustard marinade creates a great twist on an old favorite. The crunch of panko bread crumbs makes a great combo.
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These hush puppies are quick and easy to prepare, using pancake mix and cornmeal for the batter. They will surely please all of your guests.
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Warm melted brie oozes out of a crispy breadcrumb coating when you bite into these pieces of heaven. Serve with cranberry sauce and a small side salad and you have the perfect dinner appetizer or snack.