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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: green grapes, grapes, sugar, ice, cachaca
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This cucumber salad brings a combination of cool, spicy, and sweet to the picnic.
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Green and red grapes are folded into a fluffy mixture of whipped cream, cream cheese, and yogurt in this refreshing, chilled dessert.
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Get Cheryl's Cole Slaw Recipe from Food Network
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Great New Orleans style spicy shrimp. I like it hot, and add fresh, hot red peppers. Serve over rice. Crusty bread and ice cold beer are good accompaniments. This is one of my favorite dishes.
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An Atlantic Canada version of good old macaroni goulash has a difference--corned beef instead of hamburger meat. The one-dish dinner is sprinkled with Parmesan cheese and served hot.
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This refreshingly tangy bowl of the Spanish classic was inspired by a trip to Toledo, Spain.
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This is an old family recipe that my mom has cooked for 50 years. It's a wonderful, 'stick-to-the-ribs' meal that goes great with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili.
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Spaghetti squash stands in for pasta and is tossed with zucchini, bell pepper, tomato, and feta cheese for a nice spin on an Italian standard.
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This hearty breakfast bake with eggs, sweet potato, mushrooms, and sausage is a great way to start the day if you're on the Paleo diet.
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This is a different breed of tuna and cheese casserole. A stunning new style of hot dish that will turn the world upside down.
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Top a prepared pizza crust with pesto, your favorite veggies and feta cheese and you've got a great, quick and easy meal.