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cooking.nytimes.com
This recipe is by Christine Muhlke and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beef brisket baked in chili sauce, onion soup mix, and cola. Can also be cooked in a slow cooker for 6 to 8 hours.
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This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion.
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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
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This rich, fudgy, creamy, and cool treat with cook-and-serve pudding, whipped topping, and broken cookies is super-easy to make.
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It's Jello with a kick. Vodka is mixed with any fruit flavored gelatin and drunk in a shot glass.
Ingredients: fruit, water, vodka chilled
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This is a quick pie that tastes like it took hours. Shredded coconut is folded into vanilla pudding and whipped topping, and then spooned into a graham cracker crust. More whipped topping is added along with a sprinkling of coconut.
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This is a smoothie that I drink for breakfast which is so tasty and also incorporates my greens and some other superfoods for the day... oh so yummy!!
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Recipe given by Jbird in NYC.
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A fun way to cook potatoes.
Ingredients: potatoes, salt plus
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Pistachio Chocolate Chip Cookies with a White Chocolate Chip snow capped topping.
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Green apples add their sweet, fresh taste to an easy slaw made with sugar substitute and sour cream.