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Marshmallow cream, peanut butter, lemon juice, condensed milk, and whipped topping go into this pie 's super filling. When it 's all blended and smooth, it 's layered into a graham cracker crust alternately with sweet, hot fudge sauce. The pie is garnished with chopped nuts and frozen until ready to serve. This recipe makes two pies.
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This salad is light and flavorful and chock full of veggies that you can pull from your garden--tomatoes, cucumbers, and green onions. Add lots of parsley and mint and a nice splash of olive oil and lemon juice and that's it. Chill before serving to bring out the flavors. Serves eight.
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Second-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Traditional seasonings and ingredients turn marinated tempeh and silken tofu into gyros, giving a Greek favorite a delicious vegan makeover.
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Quinoa veggie burgers topped with a homemade tahini sauce are a quick, vegetarian meal for any day of the week.
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Get White Cheddar Gougeres, Apple Pulp, Prosciutto and Sage Recipe from Food Network
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The hens' crackling skin and rich meat is offset are by the sweetness of the glaze and sauce.
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Have an excess of blackberries? Make biscuit-topped blackberry cobbler! It's easier and faster than pie. Start it before dinner and it will be ready in time for dessert.
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This recipe is by Barbara Kafka and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Parmesan-Roasted Broccoli Recipe from Food Network
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Made with frozen mixed berries, this fruity sangria is a summer-friendly, refreshing drink that's great for entertaining.