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This recipe is by Steven Raichlen and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, juice, cloves, pepper
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Serve latkes topped with applesauce.
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A layered shrimp and cream cheese dip gets a holiday garnish of bright red and green bell peppers.
cooking.nytimes.com
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.
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A green tube cake made by altering a cake mix with pistachio pudding and green food coloring.
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This savory bread is made easy with a shortcut using cornbread mix with creamed corn. Jalapeno peppers and Monterey Jack cheese give this tasty bread an unmistakable South-of-the-Border flair.
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This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping.
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Spiced with pomegranate seeds.
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This quick and easy Fried Rice made with riced cauliflower tastes like it just came from your favorite Chinese restaurant. Serve as a side or add cooked chicken, pork or shrimp for a fast and easy main dish.
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Crawfish simmered in tomato and mushroom soup, onion, and diced tomatoes. Serve over rice.
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Get Three-Ingredient Pea Soup Recipe from Food Network
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Get Strawberry Patch Pull-Apart Cupcakes Recipe from Food Network