Search Results (12,310 found)
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It's a whole new way to taste the rainbow.
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Stuffed cabbage rolls are tasty and time-consuming; this simplified version uses chopped cabbage and has all the flavors of the traditional dish but takes half the time!
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The secret to great Cuban sandwiches is in the lightness and crispness of the bread. Chef John tells you how. Hint: the secret is the lard!
Ingredients: yeast, water, flour, sugar, lard, salt, cornmeal
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Lime, pineapple juice and o.j. punched up with ginger ale.
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Like bagels, these big doughy pretzels are first boiled and then baked. Sprinkle with coarse salt for the authentic look and taste.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 15 minutes plus chilling time. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe came to me one summer evening during a Hurricane...Please feel free to share the passion...and some feedback!
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Get Homemade Soft Pretzels Recipe from Food Network
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A juicy, fresh mango filling is poured over a crumbly macadamia nut crust and baked into these dessert bars that kids can enjoy on the go!
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Crunchy shredded phyllo dough is layered with a creamy sweet cheese filling and soaked with rose water syrup in this dessert.
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Get LoBello's Spaghetti House - Gnocchi Recipe from Food Network
Ingredients: flour, potato, water
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This peppermint syrup is a snap to prepare and gives a minty kick to your holiday drinks. Try it with eggnog, hot cocoa, or caffe latte.
Ingredients: water, sugar, peppermint