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Garlic powder and Worcestershire sauce flavor this common holiday snack mix.
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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.
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In this smart recipe, Grace Parisi boils orange peels in water, simmers them in sugar syrup, and coats them in sugar. Then she tosses them with pistachios and spreads them over chocolate for a divine bark.
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Get Tea Smoked Duck Recipe from Food Network
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Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.
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Brown sugar, egg, corn syrup and butter are cooked on the stove until thick, rich and smooth.
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A sweet, frozen delight, this iced hot chocolate blends milk and ice with a double chocolate sauce combining evaporated milk and cocoa mix.
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This salty-sweet snack captures everything you love about an Easter basket in one treat.
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This is the most genius way to use a Twinkie.
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Those who seek out remains in the cupboard will enjoy these fresh marshmallow bones.
Ingredients: water, vanilla, gelatin, sugar, corn syrup