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cooking.nytimes.com
This recipe is by Harold Mcgee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Beef ribs are boiled, then roasted in a tangy garlic and red wine sauce. The most unbelievable, easy to make beef ribs ever, man.
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The fragrance of these beautiful, buttery bay scallops with their garlic parsley sauce is only surpassed by the taste!
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A stuffing made with Italian bread, garlic, parsley, Romano cheese and oregano is stuffed between the leaves of whole artichokes. The stuffed artichokes are then simmered slowly for an hour.
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Zucchini and carrots replace potatoes in this quick and easy zucchini tots recipe that the whole family will love.
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Fry up some bacon and pair it with avocado and sprouts to make this delicious, quick-and-easy sandwich that's perfect as a midnight-snack.
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This mixture of creamed corn, corn niblets, sour cream, butter and muffin mix makes a suitable side dish for meat or poultry.
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These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate.
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Get Cheddar Cheese Apple Pie Recipe from Food Network
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Get Curry Snapper Recipe from Food Network
www.chowhound.com
Espresso-flecked morning muffins with a big, walnut-crusted top.