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cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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Ingredients: pineapple, pork ribs, bacon
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Chorizo, eggs, and corn tortillas are all that you need for this quick and easy chorizo con huevos recipe that's ready to eat in 15 minutes.
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Ooooooh, is this sandwich a tasty way to use-up some of the leftover turkey and dressing.
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Thyme and Dijon mustard make this a tangy stew. It is made with plenty of vegetables - carrots, potatoes, and tomatoes.
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It's back to school and back to work all the more reason to have dinner ready in the freezer.
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Chicken salad made with green onions and poppyseed dressing is served on sweet Hawaiian-style rolls spread with pineapple cream cheese and topped with fresh strawberries for a light and elegant springtime lunch.
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The catalyst for this naturally sweetened, vegan, gluten free ice cream (don't be scared by all the descriptors) is a recipe from Karina's Kitchen for Maple Roasted...
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This is a hearty sweet rice (malagkit) with chocolate dish great for snacks.
Ingredients: rice, coconut milk, cocoa, sugar, salt
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An explosion of strawberry, coconut, and banana climbs up the sides of the glass and into your mouth!
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Maple-flavored granola with nuts, seeds, and dried fruit makes a great snack or breakfast treat.
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Love coconut? With coconut milk, a splash of coconut rum, and plenty of coconut, this fluffy pie will deliver the goods!