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This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 45 minutes, plus 4 hours' freezing and 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Chunks of beef tenderloin simmer for hours in a spicy, flavorful coconut milk sauce until the sauce is thick and brown, and the meat is meltingly tender. Serve over hot cooked white rice.
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Get Easter Bunny Cake Recipe from Food Network
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An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.
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This classic and easy French potato side dish is a rich and delicious accompaniment to roast beef.
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Garden veggies with fusilli pasta, Italian Parsley, Genoa salami and creamy Italian dressing makes for a pasta salad that will be a favorite at your next picnic or potluck.
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Paleo and gluten-free apple tart. So stunning on a Thanksgiving or Christmas holiday table. Easy food-processor pie crust.
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This southwestern ham and corn chowder in a coconut milk-based broth is a dairy-free version of corn chowder perfect for Thanksgiving leftovers.
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Applesauce, vanilla, cinnamon and cooked brown rice bring extra flavor and richness to these delicious pancakes.
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Now all the family members and friends can enjoy delicious gluten-free stuffing this Thanksgiving.
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These homemade protein bars are packed with oats, coconut, and sunflower seeds, with a bit of dark chocolate for an added hint of sweetness.