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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a rich pie that 's made with evaporated milk, lots of milk and eggs, and plenty of coconut. The filling is cooked until thick and creamy, and it 's immediately poured into a baked pie shell and chilled.
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They're mini, so eat as many as you want.
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These light and spongy gluten-free chocolate chip muffins are made with almond flour instead of regular flour.
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This vegan Turkish lentil stew recipe with eggplant and pomegranate molasses is hearty, filling and delicious!
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Get Perfect Roast Chicken Recipe from Food Network
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Anyone can pull off these Philly cheese steak sliders, a game day crowd-pleaser of sauteed steak, peppers, onions, and cheese melted between Hawaiian rolls.
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Onions, garlic and mushrooms sauteed in butter are combined with beef broth, tomato paste, and red wine in this soup which is served garnished with parsley and parmesan cheese.
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This alternative to a pulled pork sandwich uses tuna fish to capture the taste with less time and work!
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A staple banchan (side dish) with Korean barbecue.
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Traditional New England Anandama bread, a dark yeast bread made with flour, cornmeal, and molasses.
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Adding chiles to a brine adds spicy flavor to traditional dill pickles.