Search Results (21,263 found)
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This is a vegetarian recipe for Pad Thai: tangy-spicy flavors of tamarind and sriracha tossed with rice noodles and tofu, topped with peanuts.
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Corn, sausage, shrimp, potatoes, and seasonings are all you need to create this traditional South Carolina Low Country favorite.
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Fresh pineapple and diced jalapeno pepper spice up an ordinary box of corn bread mix and make it something special to go with your favorite chili or pot of beans.
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This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas.
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This Enriched Polenta 
Porridge with 
Raspberries and Crème Fraîche is a warm, creamy, comforting way to start the day, and is great with whatever fruit you have...
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Little nutty espresso tarts that beg for a scoop of ice cream.
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sesame seeds and almonds cover a caramel-coated sour apple, while marzipan hides inside.
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Enjoy this "CHILLO FRITO CON TOSTONES Y ENSALADA" FRIED RED SNAPPER WITH FRIED PLANTAINS & SALAD recipe with ingredients and easy step-by-step directions from Chowhound.
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Tiny tart shells are fitted with rounds of prepared pastry. Then the sweet, buttery pecan filling is spooned in and the tarts baked until set. Pipe a whipped cream rosette onto each, and sprinkle with crushed pecans.
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Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: water, white cornmeal, salt, butter