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A sweet and savory dessert combines the time-tested flavors of peaches, fresh basil, and Parmesan cheese for a surprising twist on an old favorite treat.
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Rice is simmered in chicken broth with jalapenos, green onions, and sherry, then tossed with cilantro and parsley for a spicy and unique side dish.
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Crisped rice cereal adds unexpected crunch to these buttery cookies, flavored with salty, nutty Spanish cheese.
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This recipe delivers tender and succulent pork ribs cooked in a wonderful sauce.
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This recipe is by Marian Burros and takes 27 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thin slices of short rib marinated in a sweet sesame sauce and grilled until lightly charred and crispy.
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The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
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Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
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Plantain egg rolls or turon are a Filipino dessert of crispy, sugary shells with soft, warm plantains inside; they are quick and easy to make.
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This pasta recipe combines springtime favorites artichokes and asparagus with fettuccine tossed in a loose basil-parsley pesto.
cooking.nytimes.com
This spicy North African condiment has many versions, but usually contains dried hot red pepper, caraway, cumin and garlic Just a small dab packs quite a punch, and can be used to brighten soups, sauces or marinades Thinned with olive oil, it’s good drizzled over grilled meat or vegetables
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Get Pepper Jack and Horseradish Double Baked Potatoes "BIG DUNKEE" Recipe from Food Network