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cooking.nytimes.com
This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.
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Get Rolling Stones Brown Sugar Cupcake with Coconut Custard Filling, Spiced Rum Frosting and Cracked Brown Sugar Brittle Recipe from Food Network
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This hearty Southeast Asian noodle soup is sweet, spicy and vibrant, with a tropical creaminess from coconut milk.
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Everyone can get their own personalized mini sweet potato pie topped with whipped cream and a walnut half for Thanksgiving or Christmas.
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A creamy filling of ricotta cheese and shrimp mixed with green peppers, celery, and green onions and folded into bite-sized phyllo triangles is always a popular party appetizer.
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Fried potato patties made from leftover colcannon, a combination of mashed potatoes, kale or other greens, and scallions or green onions.
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Get Cheesy Jalapeno Cornbread Recipe from Food Network
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For a skinny lunch that doesn't skimp on flavor, try this crustless spinach quiche with mushrooms and fat-free cheese.
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This is a recipe I created last summer after a BBQ with friends that left me with 6 unused cans of frozen lemonade. It makes a light muffin with a surprise in...