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This vegetarian Mexican breakfast sandwich recipe has a fried egg, avocado, refried beans, red enchilada sauce, and Monterey Jack cheese.
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This is a typical Provençal gratin, bound with rice and eggs You can use the recipe as a template for other gratins using other cooked vegetables.
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This dish is literally child’s play – homage to the basics: simple, fun, healthy and happy. It really is the embodiment of blend and live. Just throw everything...
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Get Salami-Mozzarella Calzone Recipe from Food Network
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This recipe is by Barbara Kafka and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.
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Blue Moon's awesome Summer Honey brew inspired me to combine the sweetness of honey with the crispy crunch of toasted coconut ... with beer-marinated chicken!
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Green salsa is the secret, spicy ingredient in this family pleasing meat loaf.
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Instant coffee powder adds intrigue to these rich, chewy bars.
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You'll need a skillet to capture all the goodness of this dessert. Create the vanilla cake batter using gluten-free sorghum flour, arrange the peach slices on top and bake to a golden brown. A dollop of whipping cream adds to the yum factor.
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A wonderfully rich custard pie, this one is made from oodles of delicious plumped raisins, shredded coconut and chopped nuts, spooned in a crust and baked within 35 minutes.