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cooking.nytimes.com
Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle
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Chocolate Pasta has got to be the most decadent of all homemade pasta recipes. Anyone knows that when a chocolate attack calls you MUST answer and I couldn't...
cooking.nytimes.com
This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Round and Round Pasta Recipe from Food Network
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Oatmeal and chocolate chips are great together. Add in some pecans and coconut and we're pretty excited. But it's the brown butter that take these cookies over the top!
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Tasty no-bake chocolate peanut butter bars, including kosher substitutions for Passover
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Slow Cooker Beef Stew Recipe from Food Network
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Get Meatballs Recipe from Food Network
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Get Mac N Cheese Soup Recipe from Food Network
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Get "Ono-lishious": Grilled Sesame Chicken Satay Papaya Salad with Hoisin Balsamic Vinaigrette Recipe from Food Network