Search Results (3,918 found)
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Honestly, I don't know why we didn't think of this sooner.
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A Georgia favorite! Great with everything! Make a lot for large gatherings, it disappears quickly! You can use any kind of nuts you like; adjust the amount to suit your preference.
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Cups made from wonton wrappers are filled with a flavorful cheese and sausage mixture, then baked and topped with sour cream and chopped green onions.
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Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary. Grace Parisi's version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You can never have enough queso recipes.
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Perfect for brunch, these cornmeal gems are a little sweet, a little salty, and deliver a spicy kick of chili pepper.
cooking.nytimes.com
This recipe is by Pete Wells and takes 10 minutes, plus 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Think you can handle this sour shot?
Ingredients: whiskey, apple schnapps
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The cornbread is inside the jalapeño. I repeat, the cornbread is inside the jalapeño.
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A delicious mix of cream, onions, and cucumbers to warm the soul. Great with chicken! Substitute sweet heavy cream or plain yogurt for sour cream if you'd like.
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This turkey salad can be made with leftover turkey, or a turkey breast. It is my great-grandmother's recipe. Serve with assorted crackers or breads.