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This Creole rice dish is a quick, lower fat version of an old favorite. I've had this recipe for many years, but have modified it for my family's tastes. You can do the same. There's a lot of room for creativity here.
cooking.nytimes.com
This recipe is by David Tanis and takes 30 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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Paul Virant bakes his simple peach crisps a classic Southern dessert in individual ramekins, but the sweet summer fruit and crunchy, buttery topping could be prepared in a single baking dish as well.
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An adaptation of a recipe from Thomas Jefferson's granddaughter, who corresponded with him when he was in France about these peas.
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Get Popovers with Roast Beef and Horseradish Recipe from Food Network
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This recipe is for those spicy food lovers out there. I can never find anything spicy enough but these spicy fried pork chops will have your mouth watering.
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I made these for a friend at school, he requested the flavors and I had fun with them. I frosted these with orange clove buttercream, which you can find the...
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Get Fish Sticks with Broccoli Rice Recipe from Food Network
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This is a hearty combination of lentils and barley baked with carrots and onions, topped with mashed potatoes.
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Get Spooky Peanut Butter Spider Cookies Recipe from Food Network
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This bread has been in my family for over 50 years and I always get rave reviews when I make it. Wrapping it in plastic wrap when it's still warm will keep it...
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Shrimp tossed in an easy from-scratch Alfredo sauce and penne and baked until you have cheesy goodness.