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Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
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Grilled sirloin salad and grilled vegetables are tossed together in a sesame-ginger dressing in this fresh salad perfect for summertime.
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These cake-like cookies are a recipe my mom made when I was a kid. They're simple, but delicious...and still my favorite!
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Anyone can pull off these Philly cheese steak sliders, a game day crowd-pleaser of sauteed steak, peppers, onions, and cheese melted between Hawaiian rolls.
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Zucchini brownies made with nuts and canola oil are a super moist and chocolaty treat using a recipe that has been passed down through a generation.
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Creamy peppercorn Ranch dressing over lots of crunchy, colorful vegetables and rotini pasta.
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This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!
Ingredients: pie crust, figs, eggs, sugar, salt, egg whites
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This poured fondant petit four icing with hints of butter and vanilla is easy and perfect for glossy elegant cakes and desserts of any size.
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A hearty vegetarian casserole recipe with porcini, chanterelle, and cremini mushrooms covered in a creamy blue cheese sauce.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Apple pie that makes own crust. Pecans may be used in place of walnuts.
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Traditional Irish comfort food in the form of sausage, potatoes, and vegetables baked in a creamy sauce made with Guinness® stout.