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Fresh rosemary and lemon juice combine with fantastic results for these grilled rosemary chicken breasts.
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This muffin recipe yield nice, bread-like Cheddar cheese muffins which are not overly cheesy, but can handle an increase in the cheesy level.
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This brisket rub is the perfect combination of tangy, sweet, and savory, making a flavorful crust that will be a big hit with family and friends.
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These light and airy doughnuts make a terrific treat. You may dip them in chocolate glaze or add sprinkles if you wish.
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This recipe is by Cathy Barrow and takes 20 minutes, plus 3 to 5 days brining. Tell us what you think of it at The New York Times - Dining - Food.
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Ground beef seasoned with oregano and garlic, shaped into a rectangle, layered with ham and mozzarella cheese, then rolled up and baked.
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Pork butt is marinated in a savory blend of spices, before being grilled on skewers and served with a sprinkle of fresh lime juice.
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Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.
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This salsa features watermelon in place of tomatoes, as well as sweet onion, garlic, and serrano peppers.
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The graham cracker crust for this pie is made with brown sugar and cinnamon, lending an extra depth of flavors to this tasty treat. The filling is a simple, but lovely egg custard with a hint of vanilla. Pour it into the shell and chill before serving. Decorate the pie with sprigs of mint and a sprinkling of nutmeg.
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Garbanzo beans, garlic, cumin, salt, olive oil, and lemon juice are all standards in hummus making. Try a few drops sesame oil for something new.
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This savory corn bread is made in the traditional Southern style: not too sweet and very dry. Perfect with butter and maple syrup.