Search Results (2,763 found)
www.allrecipes.com
This is an easy and delicious spread, and yet another way to use tortillas for an appetizer. The mixture can also be used without the tortillas as a spread on crackers.
www.allrecipes.com
This recipe for soft sandwich rolls made with pumpkin are decorated using homemade stencils, making them a fun addition to your holiday cooking with the kids.
www.foodnetwork.com
Get Soft Pretzels Recipe from Food Network
www.foodnetwork.com
Get Rainbow Bell Pepper Couscous Recipe from Food Network
www.foodnetwork.com
Get Raspberry Ale Recipe from Food Network
Ingredients: malt, wheat, hops, yeast, raspberries
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
cooking.nytimes.com
Mushrooms make a great filling for tacos and quesadillas Hot, smoky chipotle chiles complement the earthy flavor of the mushrooms You can use cremini or white button mushrooms or oyster mushrooms for this dish.
www.allrecipes.com
This bread is made with an overnight starter, so it's very chewy and great for sandwiches. You use the bread machine to do all of the mixing, but it's baked in the oven. If you want a texture with lots of holes, knead less and add more liquid.
www.allrecipes.com
Zucchini bread is made a little healthier with whole wheat flour, wheat bran, and applesauce used in the batter.
www.allrecipes.com
You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.
www.allrecipes.com
Crunchy curried kale with bits of tempeh, avocado, and corn tortillas is a tasty and hearty way to introduce your friends and family to vegetarian eating.