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Impress your guests with an attractive platter of curry-sauced shrimp skewered onto grilled pineapple wedges with toothpicks. This is an excellent, not-too-hard shrimp appetizer that's perfect for special occasions. It's best served at room temperature. I used approximately 1 pound of 30-40 count shrimp. But any medium to large size shrimp will do. You need approximately 30 shrimp. The shrimp and sauce may be cooked in advance and chilled.
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Get Venetian Panino Recipe from Food Network
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Food Network Kitchens' Andrea Albin shows Food Network Magazine how to make fresh ricotta in three easy steps.
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Soak dried black-eyed peas overnight, and then cook them low and slow with bacon, onion, and ham. Serve with cornbread.
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The perfect game day snack for mega fans.
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Get Bomboloni Recipe from Food Network
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Get Caramelized Onion and Bacon Pull-Apart Bread Recipe from Food Network
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Freshly shredded parmesan is the real winner here.
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Apple Recipes: Celebrated Chef Mario Batali shares how to use the apples so plentiful in the fall in his apple dumpling recipe with raisins.
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Get Plain and Perfect Bread Pudding Recipe from Food Network
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Get Orange-Honey Glazed Carrots Recipe from Food Network
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This aromatic pie 's secret is a bit of whiskey sprinkled onto the filling just before the top crust is slipped on. It mingles marvelously with the sugar, apples and spices as this luscious pie bakes.