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Ground beef is simmered with bell pepper, garlic, tomatoes, kidney beans and chili powder in this easy chili.
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Use nonfat Greek-style yogurt to slim down your coleslaw recipe.
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A frothy bourbon drink with a dash of absinthe.
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A different version of the commonly seen appetizer of scallops wrapped in bacon. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increasing the portion for each person.
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With chocolate, cream and coffee flavors, this sweet cocktail is our new favorite Candy Bar.
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No pie crust allowed: With a genius puff pastry crust, these chicken pot pies are quick to throw together during the week.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These are perfect for potlucks, get togethers, or as snacks for the kids. Everyone loves them! You may want to quadruple the recipe. Use toothpicks to keep the creamy towers from tumbling.
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Apple pie is baked on top of a caramel-pecan layer, then inverted after baking.
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The alternative additions of flaxseed meal, almond milk, and applesauce to these waffles produce light, fluffy, vegan deliciousness.
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If only it were healthy enough to eat every day.
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French toast rolls made with a banana-cream cheese filling are a quick and easy, portable breakfast. Serve with whipped cream, syrup, or alone!