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A creamy and addictive baked macaroni and cheese gets a smoky kick from chipotle peppers.
cooking.nytimes.com
Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution His eggplant casserole is warmed with the spicy North African sausage known as merguez But it works extremely well with lamb sausage, too, or with fresh chorizo.
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Curried chicken salad spooned into endive "boats" for a crisp, delightful appetizer.
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This vegetarian Japanese-inspired miso soup has pumpkin, tofu, and buckwheat noodles garnished with green onion, sesame seeds, and pickled ginger.
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Outrageously good homemade ice cream with a coffee custard base, oreo cookies, and a touch of rum.
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Ezekiel bread is also known as Bible Bread or Fasting Bread. It makes 4 filling loaves with cooked lentils and several whole grain flours.
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Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
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This is a pureed vegetable soup made with half-and-half, chicken boullion granules and soy sauce. Serve with blanched broccoli florets and chopped parsley or carrot curls.
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Cornish game hens are marinated in a citrus-garlic sauce, then roasted and glazed with a savory, orange sauce.
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Simple, quick, and tasty vegan glaze made with coconut milk and raspberry juice. Perfect to glaze cookies, cakes, donuts, or any baked good.
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Want a creamy, chocolate-y alternative to jello shots? Of course you do! Try these, with chocolate pudding mix, milk, vodka, and Irish cream liqueur.
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Slices of rich pork belly are cooked three different ways, with a final long simmer that transforms this lowly cut into meltingly tender meat.