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Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin.
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Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can't eat just one!
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These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions. Skip the sour cream and guacamole -- opt for a fiery salsa instead.
cooking.nytimes.com
This recipe is by David Tanis and takes About 1 1/2 hours plus marinating time. Tell us what you think of it at The New York Times - Dining - Food.
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The magical combination of chocolate and peanut butter is sure to make this cookie a family favorite.
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This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.
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Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture in this souped-up blueberry muffin recipe.
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Brussels sprouts are combined with potatoes, onions, and red peppers in a stovetop medley that's ideal for Thanksgiving or any wintertime dinner.
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Great for brunch. A nice alternative to sweet waffles, these cornmeal waffles are ironed with a slice of bacon, and served with a creamy cheese sauce.
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Browned pineapple and Jamaican jerk seasoning add a sweet and sassy flavor to these chicken fajitas.
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