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This dark, rich marinade can be used with any type of beef or chicken. If you want it spicy, mix in the chopped hot peppers of your choice. Yummy!
www.allrecipes.com
This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
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A light loaf without olive oil or milk, this one conveniently bakes in your bread machine.
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When invited to a Hanukkah dinner, I thought of making something appropriate. Finally we decided on a Challah bread shaped as a 6-pointed Star of David.
www.delish.com
These are the cutest monster treats for Halloween!
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Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A classic roast turkey recipe with rich herb gravy.
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Although my southern mom would be mortified at my twist on her southern-fried chicken, I came up with it because my husband won't eat chicken skin, but he loves...
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This carpaccio has it all: buttery beef tenderloin, fresh Parmigiano-Reggiano, arugula, and just the right mustard-lemon tang in the dressing.
www.delish.com
The herb roasted pheasant with wild rice stuffing recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please!