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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This yogurt variation of homemade ranch dressing provides extra creaminess and tons of flavor, making it a great topping for salads, sandwiches, and more!
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Get Vanilla Birthday Cake with Chocolate Frosting Recipe from Food Network
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A flavorful marinade and a quick sear make for easy homemade chicken fajitas—onions and bell peppers help, too. This is a classic you can make yourself!
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Get Upside-Down Cranberry-Orange Cake Recipe from Food Network
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Get Healthy Blueberry-Carrot Muffins Recipe from Food Network
cooking.nytimes.com
In addition to the protein and other nutrients present in quinoa, red quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigment If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).
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Grilled Chicken with South Carolina BBQ Sauce pairs zesty, mustard-based South Carolina-style barbecue sauce with grilled chicken. You get a hint of sweetness and spice from the sauce, and every bite is wonderfully smoky from the grill!
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A delightful twist on a family favorite. These cookies incorporate sweet caramel-filled chocolate candies, dark chocolate and a finishing sprinkle of sea salt for a fabulous sweet and salty combination.
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Get Carrot Cake for Two Recipe from Food Network
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Small vanilla and lemon cookie sandwiches, filled with caramel, and rolled in coconut, are a traditional sweet, much loved in most Latin cultures.
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The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.