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These candies are made by boiling corn syrup and sugar with creamy or crunchy peanut butter. Crushed corn flakes are added before these treats are hand molded into small balls.
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A chili that is sure to warm you up from the inside! I like to serve my chili with a peanut butter sandwich.
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Red and white quinoa are tossed with red onions, bell peppers, and a lime dressing for a refreshing summer salad. Bring to your next summer barbeque!
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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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Smoked salmon, new potatoes, pickled green beans, and fresh tomatoes are the basis of this Pacific NW version.
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Get Homemade Tomato Soup Recipe from Food Network
cooking.nytimes.com
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
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This udon noodle dish works with pretty much any vegetable in your fridge. Bonus: Udon noodles cook in five minutes flat.
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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An eggy quiche with slices of mild veal sausage.
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Get Mini Cuban Burgers (Fritas) Recipe from Food Network
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Cassoulet is probably the most famous dish made in South West France. It dates back hundreds of years. There are many many versions. In fact you can get a good...