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Salmon fillets are marinated in white miso, then broiled with a vibrant spinach sauce.
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Traditional Mexican black beans stewed with chorizo and epazote.
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Pumpkin puree adds color and flavor to traditional dinner rolls.
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A savory matzo farfel casserole is packed with onions and mushrooms and seasoned with rosemary and garlic for a traditional Passover favorite with a new twist. You'll want to make it all year to serve alongside any meat dish.
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This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms.
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This recipe is by Robert Simonson. Tell us what you think of it at The New York Times - Dining - Food.
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These frying pan cookies made from a family recipe have dates and pecans and are rolled in coconut for a chewy, bite-sized, no-bake treat.
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Love tortillas? These homemade flour tortillas are tender and flavorful. Perfect for your next Mexican-inspired fiesta!
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This is a very flaky and very tasty prize-winning pie crust that mixes up nicely, but it is a bit tricky to roll out. So if you have a pastry cloth and a rolling pin, you 'll need them. Or try rolling this dough between lightly-floured sheets of waxed paper. This recipe yields one double-crust pie.
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These divinity cookies are light and delicate no-bake cookies made with egg whites and corn syrup.
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This is a really easy sauce to serve over ice cream, cheesecake, or perhaps even pancakes. Serve it warm over vanilla ice cream or chill it, and serve over plain cheesecake.
Ingredients: sugar, brandy, cornstarch, water
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After Thanksgiving Dinner this past week my older son and I were trying to make truffles, which accidentally turned into this amazing (and VERY rich!) Vegan Mocha...