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You can do all the prep work the night before, combining the chopped chicken with rice, cheddar and cream of chicken soup right in the baking pan. Top with soft bread cubes just before you pop it in the oven.
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Get Burnt Citrus Cocktail Recipe from Food Network
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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Get Watermelon Basil Spritzer Recipe from Food Network
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A recipe for an easy slushy Mojito cocktail.
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This recipe is by William L. Hamilton and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.
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This recipe is courtesy of chef Emeril Lagasse.
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This is a perfect side dish for your summer barbecue or any Mediterranean or Middle Eastern dish. You can also substitute 2 large tomatoes for the cucumber for a delicious tomato salad.
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Our Pico de Gallo salsa uses just five ingredients: tomatoes, onions, chiles, cilantro, and lime. It takes less than five minutes and stays good in the fridge...
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This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Once a season, the Big Blue Tailgate Crew prepares these baby back ribs with easy homemade BBQ sauce.