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Marinated New York steak makes a terrific beef fajita. Serve it warm white corn tortillas, salsa, and Mexican cheeses.
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These are soft sugar-type cookies made with sourdough starter to give them a little extra tang.
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A spicy raisin bread made in a bread machine. The most common substitute for mixed spice in the U.S.A. is pumpkin pie spice.
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Pesto and ricotta cheese are spread over puff pastry which is cut and twisted into an appetizing pinwheel that begs to be pulled apart.
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Buffalo is the pasta sauce you never knew you needed.
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A rich brownie ice cream parfait with raspberries recipe. Crumbled brownie pieces are layered with ice cream, fresh raspberries, and whipped cream.
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Get Tomasita's Green Chile Recipe from Food Network
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Perfect as a side dish for brunch or dinner, this creamy and crunchy hash brown casserole always fits the bill.
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Apple pie is baked on top of a caramel-pecan layer, then inverted after baking.
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Save half of this roast and some of the gravy to make beef Stroganoff, beef salad, or beef fajitas with the leftovers.
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This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.