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Transform your leftover ham into a creamy ham and corn chowder for a warm and comforting weeknight meal.
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Boneless, skinless chicken breast cooked in chicken bouillon is cut into bite-sized pieces and returned to the broth with thin egg noodles in this easy-to-prepare soup.
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Strong coffee with sweetened condensed milk and chilled on ice makes an unbeatable Southeast Asian treat. Even those who only take their coffee black will like this. Serve it on hot summer days or as an evening treat. We learned this in Vietnam, and now drink almost all our espresso this way.
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This copycat recipe combines red wine, brandy, peach mango concentrate, and pineapple juice to make Carrabba's®-style blackberry sangria.
www.simplyrecipes.com
Grab-and-go Greek salads in jars! Mild and smooth California black ripe olives are the stars – they'll hold up to a few hours in your lunch box.
www.delish.com
Recipe for Crabmeat Shooters Quintana, as seen in the December 2006 issue of 'O, The Oprah Magazine.'
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The pungency of sauerkraut is balanced by molasses and brown sugar in this tasty bread-machine rye bread.
www.chowhound.com
Artichokes cooked with olive oil and lemon.
cooking.nytimes.com
I like to serve this with baby potatoes or fingerlings, which I cook in salted boiling water before I begin the fish, then drain and keep warm in the covered pot.
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Shrimp marinated in teriyaki sauce are wrapped in bacon and broiled until crisp.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Atole is a popular Mexican hot beverage, thickened with masa and flavored with cinnamon and brown sugar.