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This recipe is by Daniel Patterson and takes 3 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious devils food muffin filled with chocolate chips. These are very easy to make and use cooking oil and yogurt instead of butter. These chocolate muffins...
cooking.nytimes.com
This savory quick bread is easy to make and versatile Try it lightly toasted for breakfast or tea, or drizzled with a little honey You may also slice it thin and serve it with cheese.
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These are beef filled tortilla shells baked in a creamy chicken soup and cheese sauce. My husband absolutely loves these. I served them to guests once with Mexican rice, and they went home with the recipe! Enjoy!
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Get Creamy Cucumber Salad Recipe from Food Network
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This creamy soup will inspire a new appreciation for broccoli with it's taste and aroma.
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Get Turkey Waldorf Salad Recipe from Food Network
cooking.nytimes.com
Try this version this year instead of the traditional Thanksgiving salad The original Waldorf salad combined celery, apples, and mayonnaise Gradually walnuts and raisins were added to the mix
cooking.nytimes.com
This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I learned this from my Bulgarian mother in law though it's probably Turkish in origin. The recipe calls for 'chubritsa', a Bulgarian herb that can be difficult to find in the states, so basil can be substituted in its place.
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Get Waldorf Salad Recipe from Food Network
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Spiced with ginger, garlic, cumin, and red chiles, this chicken curry with potatoes, bell peppers and yogurt is so easy to make and so tasty.