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cooking.nytimes.com
Sundaes are the chamber music of the dessert world  Their composition and construction follow the contours of grand works, but mostly they’re played out in miniature, their delights designed to be shared by a duet or an audience of one, long spoon in hand  The composition of this sundae is classic
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I actually saw something similar in a fantasy/sci-fi book by Stephen Burst which I decided to adapt to real life one night when wanting to do something different...
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 16 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Black-eyed peas are a surprise ingredient in this skillet supper with Italian flavors of sausage, tomatoes, and whole-wheat spaghetti cooked together and topped with Parmesan cheese.
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Crunchy green pistachios and sweet red berries provide contrasting colors and flavors in this easy, refreshing ice cream dessert.
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This tasty rice great addition to tacos either on the inside or out. My fiance raves over this recipe.
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Get Iceberg Lettuce Wedges with Russian Dressing Recipe from Food Network
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Ziti pasta is layered with Provolone, mozzarella, cottage cheese, sour cream and a meaty sauce with ground beef and sausage.
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This is an easy and delicious spread, and yet another way to use tortillas for an appetizer. The mixture can also be used without the tortillas as a spread on crackers.
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Slow cook a ham bone in a rich vegetable soup to make this soup that will warm your bones on a cold day.
www.simplyrecipes.com
Grilled, marinated tri tip steak with a salsa made with green bell peppers, garlic, and scallions. Also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style barbecue.
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I first made this because I like Wiener Schnitzel, but don't eat veal and am not crazy about using pork for this particular recipe. Also, I had never used panko...