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cooking.nytimes.com
A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This simple chocolate-drizzled coconut macaroon recipe makes chewy, addictive cookies.
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Oatmeal bars with a caramel flavored peanut butter topping.
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Try this super-speedy tomato-based enchilada sauce with a truly authentic taste made with Indian-style chili powder.
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Get Texas Venison Chili Recipe from Food Network
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This special baked chicken features a cumin-laced stuffing of rice, chili peppers and cheese.
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Get Quick Barbeque Sauce Recipe from Food Network
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Use this recipe to make both sweet and savory pastries.
Ingredients: flour, cake flour, salt, butter, water
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Get Nut Clusters Recipe from Food Network
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Fresh cherries and a hint of vanilla poured into a homemade crust make this classic cherry pie the perfect dessert choice for any gathering.
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Go meatless with these yummy vegetarian enchiladas with a delightful filling of pinto beans, spinach, cheese, and fresh corn.