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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
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Coconut and almond filling dipped in milk chocolate.
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This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a brownie recipe for those who want their chocolaty treat without the egg or gluten.
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This is Mexican street food at its finest. Anytime I visit El Paso or Mexico the craving of Elote en Vaso steps into high gear. Now anytime I crave this I whip...
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This Southern-style grits recipe makes a delicious side for eggs, ham, or braised meats.
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Caramels made with sweetened condensed milk and corn syrup are flavored with anise extract and colored black.
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Ground bologna is sweetened with pickle relish for a great tasting spread!
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I love to create pancakes off-the-cuff, combining pantry items. This morning I decided to make some dollar pancakes as tasty and healthy as possible. I started...
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This sugar and almond paste can be colored, rolled, or shaped into tiny fruits; it’s like delicious almond-flavored modeling clay.