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A sweet and tangy fig-based sauce livens up this chicken breast main dish. It's great served over couscous.
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A low-fat delicious cake. Can be made for any occasion. Use your favorite flavor of fruit preserves.
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Beef cubes are marinated with cayenne pepper and garlic before being grilled. This fiery dinner goes great with fresh pitas, chopped onion, and sour cream to temper the black magic heat! Trust me, you'll crave them!
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Brownies, chocolate cake crumbles, whipped cream, and peanut butter are layered in this over-the-top trifle dessert fit for a large crowd.
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Quick and easy puréed cauliflower recipe with sour cream and butter.
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Lamb, rice, and mint are stuffed inside large zucchini and braised in a cinnamon spiced tomato sauce.
cooking.nytimes.com
Mexican salsa verde usually is made with tomatillos, not green tomatoes (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.
cooking.nytimes.com
This recipe is by Trish Hall and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Buttery Crab and Artichoke Dip is a great, gourmet-style appetizer that is sure to turn heads at your gathering. This recipe melds our Roasted Garlic and Parmesan Baby Reds® potatoes with crab, artichoke and a variety of cheeses.
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Real old fashioned homemade pasta. The salt, baking powder and butter are optional. Also, try substituting 1/2 cup milk or 3 beaten eggs for the warm water.
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This is the best overnight oatmeal ever! Just combine oats and water, then microwave the next day. So EASY and QUICK. You can make a whole week of breakfasts at once, too!
Ingredients: onion, beef bouillon, mushrooms, salt
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This raisin sauce is quick and easy to prepare and is wonderful served over ham for any occasion.