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A spice cake mix forms the basis for this gooey, Mexican-inspired cake with a layer of creamy, caramelized flan on top.
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This recipe is a family favorite, I hope you will like them as much as we do. Enjoy!
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This sweet tamale pie has a ground beef and green chile filling topped with cornbread batter loaded with more chiles and Mexican cheese for a crowd-pleasing dish for dinner or pot lucks.
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Healthy and Colorful Beet and Kale Salad! Paleo and vegan, with red and golden beets, blood orange slices, kale, and toasted pistachios.
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
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Honey brings a sweetness to this slaw that is simply perfect for your next barbeque.
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Get Upside-Down Cornbread Cake Recipe from Food Network
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Try this great appetizer recipe for smoked sausages in a tasty sauce.
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Greek yogurt replaces the mayo, but not the creaminess, in this easy egg salad.
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Fresh lemon juice, lime gelatin, and evaporated milk create a light, airy filling in this easy, no-bake chilled pie with a graham cracker crust. A nice bonus: The recipe makes two pies for the effort of one.
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Sponge cake is covered in fruit cocktail and port flavored gelatin, smothered in custard and chilled.