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cooking.nytimes.com
These can be served as part of a rice bowl with brown rice, but they also make a nice side dish with just about anything.
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Chopped tomatoes and cucumbers are tossed with a sour cream, yogurt, garlic and cumin dressing. A sprinkling of paprika and it 's ready to serve.
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Serve this quick, easy and versatile dip with your choice of cracker, bread or crisp vegetable. Great for entertaining guests, as an appetizer or for an indulgent anytime snack.
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A quick-to-make combination of penne pasta with asparagus, lemon, and Parmesan cheese can be served as a hot or cold side dish.
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Milk, orange juice, strawberries, mango, peach, and pineapple combine to make this delightful smoothie that has a little tang with dash of sweet.
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This dip is very rich, chunky, and cheesy! Try serving it in a bread bowl.
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A sweet and spicy topping for most grilled, baked, or broiled meats. It's especially tasty on grilled halibut and chicken.
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Get Fruit Salad with Orange-Vanilla Syrup Recipe from Food Network
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Get Dandelion Green Salad Recipe from Food Network
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Add apples, bacon, and raisins to cans of pork and beans to bake a new version of baked beans everyone will love.
cooking.nytimes.com
This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.