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This recipe is by Marian Burros and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: spinach, garlic, french, pepper
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Get Italian S'mores Recipe from Food Network
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A beautiful crimson gelatin salad filled with delicious stuff--jellied cranberry sauce, pineapple, sweet-pitted cherries and chopped pecans. This lovely mixture is stirred into cherry gelatin and chilled.
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Get Israeli Couscous Salad with Smoked Paprika Recipe from Food Network
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Get Buttermilk Ranch Dressing with Bibb Lettuce Recipe from Food Network
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Turkey and barley soup is the perfect way to use leftover turkey after Thanksgiving for cold and dark winter evenings.
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Get Country Ham Breakfast Casserole Recipe from Food Network
cooking.nytimes.com
This origins of this seafood soup — seared fish, shrimp and conch quickly poached in a simple coconut broth — can be discerned by its elements It's a specialty of the Garifuna people, descendants of intermarried Africans and Carib natives who settled on the Atlantic coast of Honduras (as well as Belize, Guatemala and Nicaragua), and the tropical coconut and abundant seafood speak to where they live The fact that it's always served with machuca, a mash of sweet and green plantains, reflects the Garifunas' West African origins, where cassava and plantain mashes called fufu are a staple.
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Homemade onion soup mix is quick and easy to make without preservatives that are often in the store-bought versions.
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Use evaporated milk to help the seasoned-flour coating stick to the chicken wings before cooking in hot oil for delicious fried chicken wings.