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These white chicken enchiladas are a cinch to make with ingredients right off the shelf. The only skill required is in measuring, the rest just works itself out!
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Whether you grill or broil these fajitas, they'll soon be a favorite with your family. Chopped fresh cilantro adds a special touch to the flavor blend.
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This is an original recipe which evolved over the years by tweaking it until it was exactly the right flavors to enjoy on a cold winter weekend.
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This creamy salmon soup is quick and easy to make. Seasoned with white pepper, paprika, and dill weed, it combines half-and-half with a splash of port for deep, rich flavor.
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Try substituting macadamia nuts for pistachios.
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A delicious granola without the fat can be made with spelt, flax seeds, and pecans!
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Chef John uses spelt flour to create this cross between a muffin, donut, and biscuit with fresh blueberries, calling it a blueberry scone.
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In this recipe, persimmon pulp is combined with spices, eggs, sugar, flour and butter and baked in the oven rather than steamed in a pudding mold. Serve warm with whipped cream or caramel sauce.
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Delicate, cardamom-flavored cookie cones are a traditional favorite in Norway, especially at Christmas time. This version is enhanced with orange zest, ginger, and cinnamon to complement the cardamom.
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A very dense and rich chocolate cake. This recipe works best if you use sweet cream butter and a very fine quality of chocolate.
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Flour tortillas rolled up with Pace® Picante-seasoned cream cheese, fresh spinach, roasted red peppers, and turkey breast make flavorful pinwheel appetizers.