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Lemon zest and mascarpone are stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. This recipe is great for breakfast and fancy enough for dessert.
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This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.
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While chicken wings aren't inherently creepy, once fried and glazed with a Chinese black-bean sauce and arranged to appear in-flight, they convincingly become "bat wings."
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This recipe for a vegan version of corn chowder is given a little heat with the inclusion of red chile peppers.
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This picnic salad with quinoa, pepper, black beans, and onion can be served either hot or cold, making it a great picnic item.
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Raspberry thumbprint cookies get a drizzle of white chocolate and a sprinkling of red sugar for a festive Christmas cookie perfect for gifts or parties.
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Vegetarian stuffing made with cream of mushroom soup, mushrooms, pecans, and cranberries is a hit for everyone at Thanksgiving dinner.
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This is an unusual cabbage salad with crunchy ingredients like toasted nuts, sesame seeds and Ramen noodles. It 's dressed with sweetened vinegar and oil, tossed and served.
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Lemon extract provides the flavor point in this citrus loaf, gilded with a sweetened orange juice sauce.
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This is down home recipe includes a terrific buttermilk marinade. The longer the chicken marinates, the better the chicken turns out!
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This simple broiled salmon dish is full of flavor, thanks to the combination of tarragon and Italian parsley in the herb spread.
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This is a bread machine recipe developed by my very talented mother, who grew up in Oregon, the Filbert (or Hazelnut) capital of the world! This bread has won raves from those who don't even like whole wheat bread.