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Grenadine syrup slowly floats through this mixture of orange, pineapple, and cranberry juices to give a visual effect of a sunset in a glass.
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Something different but delicious. A fondue with avocado, cream, Mexican cotija cheese and a hint of tequila. Serve with shrimp or bread for dipping.
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This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
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Enjoy savory crepes with these creamy chicken crepes topped with golden, bubbling Cheddar cheese.
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Spinach, basil, lemon juice, lemon zest, garlic, and Parmesan cheese work together in this tasty pesto recipe.
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Tropical flavors of lime, ginger, thyme, clove, and rum make this chicken really delicious.
cooking.nytimes.com
Corn bread goes with chili and in dressing during the holidays This recipe isn’t dressed up with cheese or chilies (though you could add some or either or both) It’s a basic recipe, made in a cast-iron pan to create a crunchy crust
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Korean foods easily lend themselves to fusion cooking with Mexican influence. This adaptation of quesadilla brings a unique flavor to a favorite dish.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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This is a quick-and-easy recipe for those times that you find yourself raiding the cabinets for a fast meal. This is an excellent sandwich filling, or main dish...
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This tangy honey mustard dressing is creamy with non-fat Greek yogurt.
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Using whole milk yogurt and just a bit of mayonnaise keeps this homemade tartar sauce rich and creamy, but with less fat.