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The filling - kidney beans and lots of celery, carrots, green pepper tomatoes, and onions flavored with chili pepper and vinegar. When this is hot and savory, spoon into hollowed out Kaiser rolls and dig in.
cooking.nytimes.com
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef The vegetarian version works well, and it’s also easier to make If you prefer a very firm tofu, take the extra time to weight it as directed in step 1
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries.
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An easy summer salsa recipe of fresh corn, tomatoes, avocados, and cilantro.
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The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!
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This frozen margarita is a berrilicious treat. Sweet, cool, and goes down smooth. Great for unwinding on a hot day or any festive occasion.
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Carrots are gently simmered in butter and dill seed.
Ingredients: carrots, water, butter, sugar, salt, dill seed
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A balanced but bold mix of reposado tequila, port, Velvet Falernum, and lemon juice.
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These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.
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Don't even think about heading to a Christmas party without a batch of this.
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Wanting to do something different with the tuna in my cupboard, I threw together some ingredients that I had left over from a sushi party. Hope you enjoy it as much as I did!