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A rich, moist cornbread with Cheddar cheese and jalapeno peppers makes the perfect accompaniment to a pot of your favorite soup or chili. Bake it in a cast-iron skillet.
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Get the taste of a strawberry daiquiri on a plate when you mix baby spinach with strawberries, coconut, and almonds, and toss it all in a tangy lime dressing.
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This unusual cornbread muffin has tons of texture from cornmeal and couscous, along with fruity mango bits and mashed ripe banana.
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These delicately spiced muffins are lightly sweetened with honey.
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Don't wait for a wedding to make this delicious and comforting soup with kale, tiny pasta, and tender little beef meatballs.
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Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and topped with goat cheese in this rich soup.
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Cooked shrimp marinated in ginger, lime juice, garlic, soy sauce and cilantro.
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A creamy, curried carrot soup is ready in under an hour with the help of a pressure cooker. Garnish with finely chopped green onions and serve with warm bread.
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Make a batch of herb rub for these pork chops and have more for later! Pan-fried chops for dinner, anyone?
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Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors.
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This recipe is by Julie Powell and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.