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cooking.nytimes.com
This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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There are a great number of Indian population in Burma...this dish is a great fusion and flavorful dish that takes less than 15 minutes to make for two or 20...
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This cake recipe handed down through generations uses mashed banana in the batter.
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Get Chicken Rice Soup Recipe from Food Network
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It's easy to make lots and lots of these cream-cheese-based rounds: Simply use extra-large tortillas and roll them up with the smooth and crunchy filling.
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These crab and mushroom filled pastry puff squares have become a family favorite! We enjoy them as finger food on Saturday nights while watching a hockey game or entertaining guests.
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Chicken and rice take their time in the crock pot, cooking all day with an easy creamy onion-mushroom sauce and a sprinkling of Parmesan.
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This is a fast, low cal recipe that uses things in your pantry and refrigerator.
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This is an unusual cabbage salad with crunchy ingredients like toasted nuts, sesame seeds and Ramen noodles. It 's dressed with sweetened vinegar and oil, tossed and served.
cooking.nytimes.com
A request from a reader for a quinoa and carrot kugel inspired this week of recipes I have no idea if this caraway-scented version resembles the kugel she enjoyed at a reception (see the variation below for one that might resemble it more), but it was a big hit in my household
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Summer on the Mediterranean - or in your own back yard - this fresh, flavorful salad is a wonderful addition to the meal wherever you are!