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Cherry pie is just about the easiest fruit pie to make. Not only do canned cherries make good pies, but there's also no peeling, coring, seeding, pitting or slicing the fruit. Just drain, dump, sweeten, flavor and thicken, and you're in business.
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This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John creates his own version of this combination rice and pasta dish with lots of seasonings and real chicken broth.
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Corn, black beans, and black-eyed peas are marinated in a simple vinaigrette dressing for a refreshing corn salsa or salad.
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Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.
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Pot-roasted beef is shredded and simmered with hot, spicy sauce. This recipe will feed a crowd (16 to 20 sandwich servings). Leftovers may be frozen for later use.
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Get Chicken-Corn Chili Recipe from Food Network
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A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.
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Get Ramen Noodle Soup Recipe from Food Network
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A thick and flavorful dish of black-eyed peas, greens, rice, and a smoked ham hock is sure to bring Southern-style good luck to the new year. Don't forget to leave behind 3 peas in your bowl to stand for luck, fortune, and romance. Serve hot with corn bread.
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These dense, buttery pound cakes are topped with stars and stripes of lightly sweetened whipped cream and fresh berries.
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Get Horseradish-Crusted Steak Roulade Recipe from Food Network