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Italian Pizzelles made with anise oil. You will need to have a pizzelle iron to make these cookies. This recipe makes a very large batch.
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Get Pig's and Grits Recipe from Food Network
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Finely chopped celery and onion give these classic deviled eggs a nice crunch.
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This lighter version of cheesecake flavored with coconut Greek yogurt will satisfy your cravings for the creamy dessert with less guilt.
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In this dish from the legendary Inn at Little Washington in Virginia, a center-cut portion of tuna is trimmed to resemble a filet mignon.
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Frozen lima beans, corn, and green chile peppers cook up quickly for an easy and tasty side dish.
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There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
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Get Fried Chicken Recipe from Food Network
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This easy spinach salad with crunchy almonds and pomegranate seeds will have even the veggie-haters reaching for seconds.
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Fresh lemon juice, water, sugar, and mint leaves are stabilized with a little gelatin in this cool and delicious homemade mint sherbet.
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Spritz cookies that are light and won't last long. The dough handles better when slightly chilled.
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Persian cucumbers are marinated in rice vinegar, soy sauce, and sesame oil in this Japanese pickled cucumber recipe, a quick and easy dish.