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These carrot, pineapple, and chocolate chip cupcakes are baked in a Panasonic CIO and decorated to look like pumpkins with orange frosting.
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Cherry juice joins gin and cherry brandy in this refreshingly fruity cocktail.
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Nutritious buckwheat flour gives these crepes a rich, nutty flavor.
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You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
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This is a fried okra salad with bacon, onion, and tomato in a tangy vinegar dressing. Frozen okra makes it easy to enjoy year-round.
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A super speedy enchilada sauce with a truly authentic taste.
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Quick and easy Spanish rice is ready in under an hour and uses simple and flavorful ingredients for a family-pleasing side dish.
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Get Lobster Wrap Recipe from Food Network
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Tender rotini pasta is tossed with imitation crabmeat, red pepper strips, chunks of mango, minced jalapeno and fresh cilantro and drizzled with a tangy lime vinaigrette.
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This brisket gets rubbed with seasonings, braised and roasted so it's super-tender with a crisp crust; it goes perfectly with the garlicky oregano sauce.
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This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quick fruit dish with a bit of added crunch is always fun to make with kids.