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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Instant onion soup mix and dried apricots simplify preparation of this hearty braised beef dish. It requires long, slow cooking, but could be prepared in advance, refrigerated, and reheated.
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Enjoy the ride with this great tasting cocktail; its crisp and refreshing flavors win us over every time.
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A dessert pie recipe with a filling of Reddi-wip and chocolate pudding topped with mini chocolate morsels in a graham cracker crust.
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I like serving this dish as brunch when an all-day barbeque is planned. I usually serve it over rice with lemon wedges as a garnish. Halibut pieces and shrimp are marinated in spiced up Bloody Mary mix to make easy and excellent grilling fare.
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Prickly pear syrup gives this cactus margarita something a little extra in this refreshing Mexican-inspired cocktail.
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Enjoy the blend of textures and flavors in these cream cheese-filled jalapeno peppers wrapped with bacon, then cooked to make a lively appetizer. Any extra cream cheese filling can be mixed with sour cream and turned into a great dip.
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Get Tropical Muddle Puddle Recipe from Food Network
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Mixed baby greens and diced mango are topped with a tangy dressing.
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These delicious Cereal bars are always a hit. Easy and quick to make.
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Yellow cake mix takes the place of crust in this pumpkin dessert reminiscent of a pumpkin pie in a dish.
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This is a variation on the way my mom taught me. I only recently measured how I do it so I could share the recipe with others. Make this often enough, and you...