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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.
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This slow cooker rice pudding recipe requires no stove time and has all the classic flavors of brown sugar, raisins, cinnamon, and vanilla.
cooking.nytimes.com
With a little knife work and a slow simmer, the pineapple sauce is ready in no time at all While it shines in a banana split, turning a sundae from typical to tropical, you’ll find many other ways to use it: between the layers of a classic yellow cake, added to yogurt or cottage cheese, or combined with spicy mustard and chopped scallions for a sensational baked chicken.
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Top brownies with popcorn, peanuts, chocolate and peanut butter chips, and some caramel and you have these bonkers caramel popcorn brownies!
cooking.nytimes.com
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
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This rustic gluten free apricot recipe dishes up “a slice of the gluten free good life” without the sugar bomb. This is a little bit more fiddly and time consuming...
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Chicken and rice in a sour cream sauce speckled with poppy seeds and seasoned with dill. Turkey may be substituted for the chicken.
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This Momofuku carrot pickle recipe from David Chang contains caraway, carrots, sugar, salt, rice vinegar, and kombu.
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This scrumptious caramel-flavored frosting is the perfect frosting for any yummy cake.
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Marinate chicken thighs in BBQ for a tender and flavorful meal from Chungah Rhee of Damn Delicious.
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Get Toffee Chip Bars Recipe from Food Network
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If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit.