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Get Baingan Bharta (Roasted Eggplant Salad) Recipe from Food Network
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This recipe is by Robert Farrar Capon and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This smoky eggplant dip is made with flavorful Japanese eggplants instead of the more common globe variety.
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An ex of mine gave me the recipe, but it was a little bland, and over the years, I've jazzed it up to something spicy and rich, and totally pantry ready for those...
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Chicken wings marinate in buttermilk before being pressed into a cayenne-, garlic-, and thyme-spiked cracker breading and fried to a crispy, golden brown.
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Chicken tenderloins make a quick filling for tacos, along with plenty of garlic, black beans, bell peppers, cilantro, and a Mexican cheese blend.
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Crunchy broccoli and romaine lettuce are tossed with an Asian-style sweet and sour dressing, then topped with ramen noodles for a refreshing salad good with any meal!
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Fresh-popped popcorn is seasoned with lime juice, lime zest, and sriracha for a zesty snack for lovers of spicy food.
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No-bake cookies made with cornflakes and peanut butter.
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A creamy egg custard filling is poured over a crumble of confectioners ' sugar and peanut butter that 's then crowned with a stiff and glossy meringue. This heavenly creation is slipped into the oven and baked until the meringue is golden.
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This pie has a light peanut butter taste and is visually pleasing. It is very easy to put together. You can make it the day before you need it because it keeps so well.
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A no-bake, rich, chilled, fluffy peanut butter pie with a chocolate crispy rice crust. This pie is also good frozen!