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Very ripe bananas keep this quick bread sweet and moist.
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Crabmeat, two kinds of cheese, capers and sherry bake up in a delicious breakfast strata. You can substitute apple juice for the sherry if you like.
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This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This Spanish-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser.
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This recipe was shared with me by my friend, Sharon. She was given the recipe by her mother. Everyone who has tasted them will agree that they are the best muffins ever!
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This loaf stuffed with four cheeses and artichoke hearts will be popular at any party!
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Cornbread, eggs, and bacon are topped with a cheesy sauce, for a taste as big as Texas.
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A whole lot of potatoes are baked then combined with whole milk, bacon bits, sour cream and Cheddar cheese in this thick soup.
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Fresh pineapple, peppers, and cilantro bring a bright and summery flavor to this pork tenderloin. Though it's great in the summer, try it all year round.
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This recipe for quinoa tabbouleh salad produces a cool and refreshing vegetarian dish that's great for potlucks and picnics.
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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A creamy layered pie; the layers include chocolate, bananas, and vanilla pudding with coconut. Easy, and very yummy.