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Impress your guests with toasts topped with Brie cheese, fig preserves, and a sprinkle of thyme at your next dinner party.
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This is a pecan pie with a fruity twist. Coconut and plump raisins are stirred into a sweet pecan pie filling and baked. Serve with vanilla ice cream or freshly whipped cream.
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Broccoli bacon salad with a sweet and tangy dressing is perfect for potlucks, picnics, or lunch parties.
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Starting with prepared coleslaw mix this recipe for a creamy coleslaw delivers a bit of tang through the use of vinegar, making it a perfect accompaniment for fried chicken, burgers, or fried fish.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.
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You can see why this dish is loved by both kids and adults. It features pita pockets filled with roast turkey and a tangy barbecue sauce, that can be eaten at the table or on the go.
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Sauteed onion and tomato are added to black beans which have been cooked with a ham bone is this basic bean soup.
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Get Walnut Vinaigrette Recipe from Food Network
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Get Marla's Oxtails Recipe from Food Network
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Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.
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Get Fig and Goat Cheese Bites Recipe from Food Network