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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
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Zucchini bread gets extra flavor and texture from golden raisins and a sweet topping of cinnamon and brown sugar. This recipe makes two loaves.
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A quick basic scone recipe made with chopped fresh cranberries, orange zest, and walnuts.
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Creamy potato sausage soup is a warm and comforting meal perfect with a side of bread for dipping.
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A simple recipe for crispy sweet-potato latkes with scallions, served with chipotle sour cream.
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This spicy pumpkin bread dotted with mini chocolate chips makes a fun seasonal treat.
www.delish.com
Keep a batch of unbaked muffins in the freezer, and you'll always have breakfast or an afternoon snack ready.
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Garlic, ginger, cilantro, and lemon juice spice up your average turkey burger to make this low-fat meal a healthy and delicious option.
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Perfect for kids with lots of allergies, these egg-free, nut-free, dairy-free, and gluten-free muffins are studded with carrots and raisins.
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This colorful kale salad with carrots, bell peppers, and peanuts is tossed with apple cider vinaigrette for a delicious side-dish salad or light lunch.
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Peanuts, toffee bits, and peanut butter chips are folded into cookie dough creating a peanut brittle cookie for the holiday season.