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This recipe is by Suzanne Hamlin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Slow-Cooker Barbecue Ribs Recipe from Food Network
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A classic South American potato salad, also known as 'Ensalada Rusa,' that contains chopped green olives and mixed vegetables with a little kick of lemon and ground mustard.
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Canned tuna and cooked rice are baked into a souffle in this long-time family favorite.
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If you like hot spinach artichoke dip, this cheese ball is for you.
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Sandra Lee says cooking for Halloween doesn't have to be a frightening experience!
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Don't pass up those day-old doughnuts in the grocery store. They make great bread pudding! Just about any kind of raised yeast doughnuts work except for jelly. Apple fritters are even good. I sometimes use a combination of cinnamon, glazed, sugared doughnuts and apple fritters for an interesting combination. You don't have to add any extra fat and very little (if any) extra sugar depending on taste.
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Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery and savory shallots and tucked into a flaky croissant, topped with a slice of Swiss cheese.
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I adapted a recipe for Cinnamon Basil Ice Cream to make it as gelato instead. Using the Cinnamon Basil Ice Cream recipe from "The Herbfarm Cookbook" and Bruce...
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Green chiles and jalapeno peppers spice up this spin on the classic party dip.
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Eggnog and ice cream punch come together in this deliciously creamy dessert drink!
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Cocktail sauce makes this a different tasting dip. People are amazed when they find out the 'secret ingredient'. Serve with crackers or tortilla chips.