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cooking.nytimes.com
Here is a heavily-loaded platter of shredded pork inflected with the flavors of cumin, coriander and lime, layered with tortilla chips and sliced radishes, flecks of scallion and leaves of cilantro, drifts of shredded cheddar and lime-scented sour cream, to be accompanied by hot sauce, napkins and beer It is football-watching food, but doubles nicely as dinner for teens, young adults, anyone interested in the inhaling of the delicious The pork is an all-day affair, requiring five to seven hours of roasting in a low oven so that the meat achieves a collapsing sweetness beneath a burnished crust
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A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
www.allrecipes.com
A slight twist on the traditional pumpkin pie.
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Savory, cheesy drop biscuits flavored with parsley and thyme are ready in just 35 minutes.
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These juicy vegan blueberry muffins are made with applesauce, vanilla soy yogurt, and oil instead of butter and egg. They taste best fresh.
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Fluffy cake infused with lemony limoncello liqueur is the perfect ending to an Italian dinner.
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Get Sticky Buns Recipe from Food Network
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You will give thanks to your bread machine for this one, a gently sweetened, cream-rich yeast bread with rum-plumped raisins scattered throughout.
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Great appetizers for sporting events, these deep-fried alligator pieces are exotic, but they taste like chicken. You can get frozen alligator meat online. Try them with the optional dipping sauce.
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Eat like the Alpha Hound.
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Cornmeal gives these waffles extra texture without weighing them down.
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Yummy oatmeal cookies with chocolate chips, raisins and pecans!