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Fresh tomatoes and mint are whisked together with extra virgin olive oil and white wine vinegar in this refreshing sauce.
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Rich, cheesy topping goes perfectly with mild flavored halibut.
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These cookies use corn oil instead of butter, which makes them great for spur-of-the-moment baking.
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Chorizo, a dried Spanish sausage, gives a big boost of flavor to delicate cod.
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Corn flakes in the batter give extra crunch to homemade fried chicken.
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Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
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Grated tapioca (yucca) root makes a delightful steamed cake in this recipe.
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Chef John's tender, flaky pastry is perfect for tarts, pies, or hand pies. His secret is frozen butter cubes, ice water--and a food processor.
Ingredients: pie dough, flour, butter, sugar, salt, water
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This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
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Cooked potatoes, onions and carrots are pureed with milk in this soul warming soup seasoned with thyme, bay leaf and parsley.
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These refrigerator dill spears are great with a sandwich, as a stand-alone snack, or chopped up as hot dog relish.
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These fluffy, soft rolls made with butter and love stay soft for days.