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Great Greek-style chicken pitas, seasoned with oregano and lemon pepper, served with homemade yogurt sauce.
cooking.nytimes.com
This recipe is by Marian Burros and takes 7 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This hummus turns out just the way I like it every time. I think you'll love how the distinct smoky flavors of chipotle and pimenton (smoked paprika) balance...
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Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.
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A real sweetheart of a cookie! Raspberry liqueur adds a delicate scent and an extra flavor dimension to these crisp, flaky treats. The shiny gloss makes them a beauty to behold.
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Creamy rice pudding with rose water is topped with slivered almonds for rich and floral-scented dessert.
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Miniature frittatas are baked in a muffin tin creating perfect, individual egg dishes for brunch or on-the-go breakfast.
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This is a recipe I found in my grandmother's secret book it is so good I have to share it with the world - it might make it a better place! Serve with whipped cream.
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The ultimate comfort food made lower in fat, thanks to Morningstar Farms® Veggie Bacon Strips.
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A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.