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Crawfish tails and processed cheese are seasoned with cayenne pepper in this hot dip perfect for southern-inspired parties and potlucks.
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Ravioli in pasta salad = true game changer.
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Doctoring good-quality jarred tomato sauce, like Rao's, with ground meat, onion, garlic, and spices makes this ziti superfast.
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At 611 Supreme in Seattle, authentic Normandy-style buckwheat crepes are filled with either savory or sweet fillings. Let the batter rest overnight before making the crepes.
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Fennel and radish are both spicy and a little crunchy.
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Instant ramen becomes a nearly-instant burger bun in this fun, and tasty, spin on a traditional hamburger seasoned with soy sauce and sesame oil.
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This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.
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Fresh basil, parsley, oregano, and spinach are blended with pine nuts and Parmesan cheese in this pesto recipe.
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A nice vegetable broth and tomato sauce give this rice pilaf a hearty flavor. Cumin, chili powder and jalapeno give it bite. And the chopped tomatoes and shredded cheese swirled in at the last minute, finish it perfectly.
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Get Citrus Granite with Crayfish Skewer Recipe from Food Network
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Learn to make a classic chicken parmesan recipe, the dish that defines Italian-American food. In this version, panko breadcrumbs give it an extra crunch and the...