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Here is an unusual interpretation of beef stew. It simmers in the oven with a topping of beef-flavored stuffing mix, so you can skip potatoes or other carbohydrates at this meal.
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The secret behind crowd-pleasing tacos de carne asada is flank steak strips marinated in orange and lime juice, grilled to juicy perfection.
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Oats, chocolate chips, peanut butter, and honey are baked together in these tasty granola cake bars you can eat for breakfast or on the go.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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Simple, flavorful, and easy, this side dish of spaghetti served with an onion-cream sauce flavored with white wine will add a gourmet touch to any meal.
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These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!
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A rosemary and garlic vinaigrette join the blue cheese in balancing the sweetness of pears in this delicious appetizer pizza.
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So-called deviled foods have one element in common: heat Not necessarily the jalapeno type of heat, but some ingredient that gives them a slight warmth Applying this technique to chicken legs yields delightful results
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Recipe courtesy of Lidia's Italy, Knopf 2007.
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Cranberry pecan oatmeal granola bars with chocolate chips are a quick and easy snack recipe to prepare and are great for on-the-go eating.
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.