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cooking.nytimes.com
This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams It contains some of the usual suspects — onion and celery — and some unusual ones, like clam juice and vermouth Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.
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Jicama, onion, bell peppers, and chile peppers are dressed simply in a simple vinegar, sugar, and salt mixture for this terrific Filipino salad.
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This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish for a beautiful presentation.
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A grown up ice cream cake. Supermoist layer of orange cake below honey-clove ice cream all atop Blue Moon syrup. Beer + dessert = crazy delicious
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Get Huevos Rancheros with Tomatillo Salsa Recipe from Food Network
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Don't let the healthy name fool you, this banana bread is moist and full of flavor. Whole grains, high fiber and low fat and sugar are just the added benefits. My family devours it!
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This whole-wheat bread recipe for the bread machines calls for a seven-grain cereal, creating just the right balance of textures and flavors.
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The chips can be made up to one day ahead. Store them in an airtight container at room temperature.
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Start your day off right with a filling muffin. Add moisture and flavor to your bran muffins with Mott's Cinnamon Applesauce.
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Made with extra-lean ground beef and plenty of vegetables, this meatloaf is a family favorite.
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These delicately spiced muffins are lightly sweetened with honey.