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This light, tasty, and flavorful treat works as a dip or can stand on its own as a salad.
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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sliced sweetened rhubarb is topped with streusel and baked on a pastry crust for a deliciously tangy rhubarb dessert.
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Get Pappardelle with Wild Boar Ragu Recipe from Food Network
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This lightly sweetened yeast bread features the luxurious taste of creamy white chocolate chips enlivened with cinnamon. Your bread machine easily produces this treat.
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Coconut and almond filling dipped in milk chocolate.
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This Southern-style grits recipe makes a delicious side for eggs, ham, or braised meats.
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Transform leftover turkey into turkey croquettes using bread crumbs, milk, butter, and seasonings the day after Thanksgiving dinner.
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Moist and delicious, this is a sweet corn muffin with honey and buttermilk.
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Recipe for a citrus-olive oil cake by Ayesha Curry from her new cookbook, The Seasoned Life.