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This old-fashioned pie is made with crushed pineapple.
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Get Hockaday Chess Pie Recipe from Food Network
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Breaded and fried zucchini with onions.
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Coarse-ground cornmeal is transformed into polenta when simmered with milk and water. The polenta is served with fresh sage and grated Parmesan. It can also be made in advance, chilled for 2 hours, and then lightly fried in butter.
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Get Basic Polenta Recipe from Food Network
Ingredients: water, salt, yellow cornmeal, butter
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Potatoes, pesto, and feta cheese top this unique and delicious pizza.
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This recipe is by Jacques Pepin and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Homemade pumpkin spice bagels have plenty of flavor from pumpkin puree, cinnamon, nutmeg, allspice, and cloves in the dough for a fall treat.
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A nutritious and delicious dinner. The patties are good served with either red wine vinegar or cheese sauce. To round out your meal serve salmon patties with a big green salad and french bread.
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Black beans mingle with onions, peppers, garlic, cornmeal, and spices in this tasty taco filling. Try it in burritos or as a dip for tortilla chips. No black beans? Red, pink, or pinto beans are great subs.
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This recipe is by Mark Bittman and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Try your hand at these cheddar crackers, shaped like poker chips.