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This simple cake recipe uses pistachio pudding mix and lemon-lime flavored carbonated beverage to deliver a cake that is great for potlucks or family gatherings.
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Classic French soup with tons of onions and Worcestershire sauce. The soup is ladled into bowls and topped with toasted French bread and Swiss cheese.
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Spicy roasted green chile and melted asadero and Monterey Jack cheese make a creamy queso that can be eaten with tostadas or warm corn tortillas.
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Stovetop-popped popcorn seasoned with all the spices used to season season chili is a fun and spicy twist on plain popcorn.
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Roast a chicken on your grill with a can of beer flavored with garlic and liquid smoke flavoring for a smoky and tender chicken they'll love.
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Gosh these sound healthy and good. Soy milk is mixed in with whole wheat flour and cornmeal to make this wonderful batter. Pour onto a hot griddle or pan and cook each side until golden. Douse with maple syrup or the blackberry syrup above.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a cake my Mother made in the 30's and 40's. Note: To make sour milk combine l cup milk and l tablespoon vinegar. Let sit for l5 minutes.
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Fleurmier is a soft cheese with a bloomy rind. In this recipe it is baked with basil pesto and sun-dried tomatoes.
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Colorful, crisp red cabbage is tossed with a delightful oil and vinegar dressing.
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Get Cast-Iron Carrots with Curry Recipe from Food Network
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This carrot maple dip with a dash of sage leaves is an easy appetizer that will leave your guests impressed!