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Get Spaghetti with Tomato and Basil Recipe from Food Network
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This is a very good tasting cake, and easy to make.
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Sweet potatoes are baked and the flesh is combined with cream cheese, brown sugar, margarine, vanilla extract and walnuts. Then the skins are filled with the mixture and baked again.
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When you get the veggie platter at an Ethipian restaurant and there's the side of cabbage... well, this is as close as I have gotten to recreating it at home.
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At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine. Instead of oxtail, this dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.
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This flatbread dough is stretched very thin and quickly cooked in a hot cast iron skillet. Perfect for wraps or dipping in hummus.
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Shrimp seasoned with a zesty lime-tequila marinade flavored with garlic, cumin, and ground black pepper are grilled on skewers for a tasty appetizer.
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Get Marla's Oxtails Recipe from Food Network
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Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.
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The tropical flavor of mango combined with pepper jam and lime is a wonderful topping for salmon in Chef John's recipe for salmon mango bango.
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Michael Psilakis dresses these luscious lamb chops with ladolemono, a supersimple Greek sauce of lemon juice and olive oil.
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The stir-fry has become one of our favorite mid-week meals. It gives meat and poultry more flavor, adds a spark to vegetables, and lures time-poor cooks into the kitchen again.