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There are quite a few posts asking for suggestions recently, so I thought I would post this complete meal rec. For those of you who don't like long ingredient...
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This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course.
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Anaheim, jalapeno, poblano and green peppers with a host of other veggies, give this hot sauce zip and zing!
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 1 hour 45 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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These light and spongy gluten-free chocolate chip muffins are made with almond flour instead of regular flour.
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Delicious! Use ripe mangoes for best results.
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These homemade glazed peanuts use a bit of chipotle pepper and chili powder to add some heat to a favorite sweet treat.
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Green tea powder and soy milk make a great version of the traditional latte.
Ingredients: soy milk, water, green, sugar
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Apples, cranberries, and crystallized ginger are simmered together, creating a spicy and sweet relish to use during the holiday season.
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Chef John's tourtiere is hearty, satisfying, and easy to make--it's a great holiday main dish. It doesn't require precise timing, so no pressure!
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Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry.