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Combine all the tasty components of pumpkin pie to create homemade pumpkin pie ice cream. Serve for any celebration!
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Leafy greens are high in nutrition and fiber, and low in calories, and all too often served as lettuces in all too mundane raw salads. All winter root vegetables...
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Each slice is decorated to look like a unicorn face--sure to inspire squeals of delight at a birthday party.
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Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
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Swordfish is marinated in white wine and soy sauce flavored with ginger, then stuffed with arugula and tomato and grilled for a fresh, hot, summer meal.
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Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout.
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Cubed chicken sautéed in olive oil, served with pasta in a creamy sauce infused with thyme, mint, and honey.
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White fish fillets steam atop curry-flavored rice in this quick and easy dinner.
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Your house will be filled with the aromas of the holidays when you bake this deliciously, buttery bread.
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Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables.
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.