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Fresh hot chile pepper gives a little heat to this pasta salad packed with sweet onion, bell pepper, tomatoes, and cucumber.
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You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.
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A great soup for a dinner party, Italian Halibut Chowder is seasoned with traditional Italian herbs. The halibut swims in a tomato-based stock with red peppers, onions and celery. Delicious garnished with parmesan cheese.
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This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Almond, brown rice, and sorghum flours are spiced with cinnamon, cardamom, ginger, and allspice in this gluten-free shortbread.
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A simple marinade of Greek olive oil, lemon, oregano, and cinnamon give this fried chicken a delicious Greek flavor. Compliment your chicken with some boiled kale, spinach, or string beans seasoned with olive oil, lemon juice, and salt. Or, use the same oil to make french fried potatoes.
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A classic German herb spaetzle recipe.
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Buttery cookies smothered with a maple frosting = HEAVEN.
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Make homemade pumpkin pie without the cans by roasting fresh sugar pumpkins and following this recipe.
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Use your blender to make a poppy seed dressing to top a salad of lettuce, mandarin oranges, green onions, and almonds with this recipe.
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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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Stuff bratwurst slices into pretzel bites to create a fun party time snack made easy with pizza dough.