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Sneak some vegetables into your diet by preparing this easy and sweet dark chocolate beet cake that's just as delicious as a traditional chocolate cake!
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This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Brie is topped with honey, butter, and almonds, encased in puff pastry, and baked into a gooey brie en croute that's perfect for parties.
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This potato, onion, bacon, and cheese casserole makes a rich, delicious main course served with a tossed green salad.
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This easy baked lamb chop recipe has lamb marinated in bourbon, fish sauce, honey, garlic, and white pepper.
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This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
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Orange marmalade–glazed baby carrots with a hint of cumin and mustard.
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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White rum and chocolate turn this creamy ice cream, infused with mint leaves and coffee, into an adult-friendly treat.
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Get Summer Squash Relish Recipe from Food Network
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Kielbasa sausage marinated in sugar and soy sauce is cooked until caramelized in this lazy recipe for a Filipino breakfast dish, longanisa.