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This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
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This recipe evokes the fuzzy navel cocktail by giving you a cake made with peach liqueur, peaches, and orange juice.
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Light dessert...can double for a breakfast cake.
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Get Bubble and Squeak with Corn Puree Recipe from Food Network
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This easy party appetizer recipe takes a Spanish slant by topping mini baked potatoes with a smoked paprika aioli and pimiento peppers.
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Eggplant strips are coated with Romano cheese, garlic, parsley, oregano, salt and pepper and baked until crispy. What a great snack!
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Phyllo dough is filled with a creamy mix of feta and cottage cheese and rolled into spiral shapes in this burek recipe from the Balkans.
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Fun to make and fun to eat.
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Get Tomato Basil Soup Recipe from Food Network
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Sirloin steak strips are tossed in a flavorful mixture of Pace® Picante Sauce, lemon juice, oil, and garlic, woven onto skewers, and grilled with a generous basting of the picante sauce mixture.
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A simple mix-and-bake cake is topped with lots of sweetened tart cherries for an easy dessert that's ready in less than an hour. It's great served warm with vanilla ice cream.