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An easy broccoli slaw recipe, with cabbage, walnuts, and dried cranberries.
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Slices of kiwi fruit add a tropical flavor and color to this not-too-sweet white wine sangria.
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A simple roasted baby carrots recipe with mustard-herb butter.
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Orange zest and aromatic bitters lend an intriguing flavor to these grilled tails.
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My sister and I have 'Rib Cook-offs' quite often and I always seem to win with this recipe. It is a chili sauce based recipe and it is the best I've experimented with so far.
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Flour tortilla pieces are dipped in canola oil and sugar seasoned with chili powder and cinnamon before being broiled until crisp to make delicious chips with the taste of crispy pralines. They're a great snack for Cinco de Mayo.
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This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This festive pinecone-shaped cheese ball is always a hit! Cream cheese, crumbled bacon, green onions, and dill are topped with toasted almonds. Add a few pinenuts, too, if desired.
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Warm and spicy, this stir fry will really wake up your tastebuds. The tofu takes on the wonderful flavors of the sauce. Serve with stir-fried vegetables.
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This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice.