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A pint of fresh blueberries is incorporated into this recipe for a traditional cranberry sauce made from scratch. This sauce can be made a day or two ahead.
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Stuff bell peppers with a mixture of cooked ground beef and rice in tomato sauce for an American classic.
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Enchilada sauce is used instead of pasta sauce in this Mexican-inspired twist on a spaghetti squash casserole with turkey and queso fresco.
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I like to include the chocolate chips because I love chocolate, but they can be omitted. I have made them without the chips and they still came out great!
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Peas, carrots and potatoes in a spicy red curry sauce are folded into wonton wrappers and fried until golden brown in this classic appetizer or side dish.
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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fall in love with arepas, the Venezuelan white corn cake, using Chef John's recipe to make them at home.
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This Pink Lady cocktail recipe is a mixture of gin, grenadine, egg white, and cream.
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Get Spring Pea Soup Recipe from Food Network
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Get Easy Ranch Dip Recipe from Food Network
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Cashews and water chestnuts combine with chicken in this yummy and easy stir fry.
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Leftover rice fried with garlic, ham, and egg makes for a great, Filipino-style breakfast treat.