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A healthy spiced black bean hummus recipe.
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Cool ranch seasoning and dill sets these quick seasoned crackers apart and makes them so perfect to crunch by the handful, use as a dipper, top a salad, or serve with a bowl of soup.
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This shrimp scampi is mmmmm good!
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This recipe for a hearty ham white bean soup calls for carrots, celery, onion, bay leaves and mustard powder.
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This fantastic salad combines cucumbers with two types of miso, toasted sesame, and pine nuts. Be sure to use firm and super-crunchy cucumbers with few seeds.
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"Not much needs to be added to this luscious, moist spoonbread," says Chef Emeril Lagasse. "It is delicious simply with green onions and cheese as an accent. But your imagination can run wild without much risk. Add an abundant herb or another of your favo
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This recipe is fantastic! Every time I take it somewhere, people ask me for the recipe. For the cheese sprinkle, you can use 1/2 of an envelope of dry cheese mix from a macaroni and cheese boxed mix, if you'd like!
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Sopapilla cupcakes, reminiscent of the Mexican-inspired dessert, are sweet cinnamon-and-sugar cupcakes topped with honey-and-cinnamon frosting.
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Caramels made with sweetened condensed milk and corn syrup are flavored with anise extract and colored black.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This eggnog-flavored fudge is made with real white chocolate, eggnog, nutmeg, and cinnamon. It's a very rich fudge worth every nibble!