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This is a delicious, light salad of spring greens tossed with walnuts, bleu cheese and a balsamic vinaigrette.
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Traditional quiche Lorraine is baked into a rich, custard-like texture thanks to the addition of sour cream to the recipe.
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Italian sausage browned with fennel seeds is the beginning of this tomato and chicken broth soup with ditalini pasta.
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Musty, fruity, and sweet, this Tuscan focaccia is among the tastiest ways to use up the bounty of fall’s harvest.
Ingredients: milk, grapes, sugar, flour, salt, butter, grappa
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Get Quick Shells and Cheese Recipe from Food Network
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Cinnamon sweet sticky buns, with melted brown sugar and pecans.
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Get Fried Plantains with Sweet Heat Recipe from Food Network
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Tonkatsu, or Japanese-style fried pork cutlets, depend on an exceptionally coarse panko bread crumb dredge to achieve their signature crisp.
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Breaded and fried zucchini with onions.
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This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions.
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This is a wonderfully elegant trio of seafood in a refreshing and tangy sauce! This three seafood ceviche is worth trying! worth trying. Serve it in martini or margarita glasses and garnish with cilantro leaves and slices of lime. Serve with chips. I make everything ahead and marinate, but don't put the avocado in until close to serving.
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In this recipe, a buttery shortbread crust is topped with a sweet-tart cranberry mixture and a crispy almond streusel.