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cooking.nytimes.com
This recipe is by Regina Schrambling and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Makes a great, light, cake-like cookie. I use the food processor to chop the cranberries (life is just too short!).
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Vegetarian hot dogs are baked with celery, onion, Cheddar and corn bread mix seasoned with sage and black pepper.
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These lemon sandwich cookies are unique, sophisticated, delicious, and very easy to make.
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Chef John's recipe for rhubarb crisp is a classic take on the old-fashioned all-American dessert.
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Get The Oatiest Oatmeal Cookies Ever Recipe from Food Network
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Boneless skinless chicken breasts, cut into bite size pieces, cooked and covered in Buffalo sauce, combined with crisp bacon, diced tomato, and ranch dressing, are wrapped in heated flour tortillas.
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I was in the produce aisle admiring the beautiful eggplants and I kinda said out loud 'hmmm... wonder what I could do with those?' and a woman answered, 'I always make salsa!' SALSA??? So I figured I give it a shot.. and scribbled down her recipe! YUM!
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Creamy Alfredo sauce with lots of flavorful shrimp, angel hair pasta and spices.
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These muffins combine the tart bite of fresh lemons with the crunch of poppy seeds. Made with Truvia® Baking Blend, this muffin contains 35% fewer calories and has 75% less sugar* than the full sugar version.
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A German Christmas treat. This recipe was handed down by my great grandmother to my grandmother to my mother.
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Get Parmesan Smashed Potatoes Recipe from Food Network