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This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
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You can substitute brown or green lentils for the red in this dish.
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Chicken, potatoes, onion, chicken broth, cream and seasonings all simmered in bacon drippings with dumpling dough and crumbled bacon.
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Known as bolinhos in Portuguese ("little cakes"), these croquettes are Daniel Boulud's take on a classic Brazilian bar food. Crispy on the outside and fluffy on the inside, with plump chunks of salt cod.
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This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake.
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Mold these egg shapes and dip them into chocolate and brightly colored sprinkles with your kids for extra-special Easter basket goodies.
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This simple, five-ingredient recipe makes a delicious vanilla glaze for cookies.
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The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!
Ingredients: brown sugar, milk, corn syrup, butter
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This Indian-inspired smoothie is creamy like a milkshake, sweet, smooth, and doesn't use sugar! It's great as a snack, and is the perfect compliment to all of my favorite Indian recipes.
Ingredients: yogurt, ice, nonfat milk, cardamom
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Cucumber slices are tossed with a creamy dressing.
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A basic recipe for rolled baking powder biscuits. They're easy and go with almost anything!
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This recipe is by Steven Stern and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: coffee, condensed milk, milk, kahl