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These tasty, hot sandwiches are served with a horseradish whipped cream sauce.
cooking.nytimes.com
There are three pretty joyful projects here that reward not only the pleasure-driven eater but the scientifically curious mind as well Making soy milk, making soft tofu, and making a savory caramel sauce (not sweet like the one you're probably accustomed to, but vinegary and spicy) are all as easy as those beginner science projects we remember from grade school (growing marigolds or sprouting avocado pits) and equally as wondrous As always, ingredients matter
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Get Shrimp Filled Zucchini Blossoms Recipe from Food Network
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Romaine lettuce, apple slices, Cheddar cheese, fresh herbs, and toasted pecans, tossed with Dijon vinaigrette makes an amazing salad.
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A gluten-free pie crust is filled with a spicy pumpkin filling that is dairy-free and egg-free.
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Four layers of French vanilla flavored cake assembled with canned peaches and a cream cheese filling.
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Raw, sliced sea scallops are placed at the bottom of soup bowls and a hot soup is poured over top to cook them.
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Get Tuscan Bean Dip Recipe from Food Network
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Everything you love about eggplant parm, now in dip form!
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Chopped host Ted Allen makes a guaranteed brunch hit: a dozen onion bagels.
cooking.nytimes.com
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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Layers of seasoned ground beef, tater tots, creamy soups and French-fried onion rings build a great autumn casserole.