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Olives baked with rosemary, garlic, tangerine, and fennel seeds are a warm and kicked-up appetizer that will impress all your guests.
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Ground beef, link sausage, cumin, chilies, and chili powder give this hearty soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
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Try this sesame chicken and soba noodle recipe for a delicious and satisfying meal that you can prepare, cook, and serve in under 30 minutes.
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Get Poblano Pepper Smash Recipe from Food Network
cooking.nytimes.com
This recipe is by Alissa J. Rubin and takes 1 hour 45 minutes plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
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Try this delicious recipe for Boston cream donuts: basic yeast donuts filled with vanilla custard and glazed with chocolate glaze.
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Get Black Coffee Barbecue Sauce Recipe from Food Network
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This great cereal mix is another version of the favorite crispy cereal party mix that everyone loves!
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This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite.
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Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.
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There are no tomatoes or peppers in this light but filling version of tabbouleh (grain and parsley salad) that uses toasted buckwheat instead of wheat.