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This is a banana-pineapple quick bread baked in a tube pan.
cooking.nytimes.com
Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy I weighed the asparagus after breaking off the ends If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
cooking.nytimes.com
This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce The scallops need to be dry, a term that refers to how they are processed It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron
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Chicken is breaded and browned, then baked in a reduction of orange juice and white wine, before being topped off with a splash of Grand Marinier. Absolutely the BEST Chicken recipe ever.
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Layered vegan shepherd's pie delivers a rich filling of lentils, ginger, tomato, and warm spices under a coconut milk and sweet potato mash.
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Get Chicken and Shrimp with Stuffing Recipe from Food Network
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Get Enchiladas Suizas Recipe from Food Network
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Watch guests' faces light up as you cut into this rainbow-colored four-layer cake filled with candies and sprinkles like a pinata.
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This recipe combines features of several hash brown casserole recipes into a dish that is as original as it is delicious. Colby cheese and mild spices transform frozen hash browns into a real treat!
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These crispy, slightly spicy cookies full of crystallized ginger are a quick and easy treat that pair well with a cup of tea or coffee.
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This is wonderful pasta with tons of flavor. It is incorporates a lot of different flavors but is well worth the little bit of extra time to make it. The white...