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Start with yellow cake mix and Mandarin oranges to make this cake with a frosting made with pineapple, pudding mixture, and whipped topping.
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Penne alla vodka is the perfect recipe for easy entertaining: short pasta is easier to cook in quantity than long strands and the sauce is amusingly retro -- think 1960s Rome, where the dish originated But it is seriously good.
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This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
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Artichokes cooked with olive oil and lemon.
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This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Diced chicken strips coated with buffalo wing sauce are hidden inside ranch-flavored mashed potato pancakes. Now you can enjoy the taste of buffalo wings for breakfast!
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This simple, warmly spiced pumpkin cake is enough to feed a crowd, making it a perfect holiday treat It's also relatively versatile: You can serve it in the pan for an easy presentation, or transfer it to a platter for something a little more refined The frosting is just enough to coat the cake in a thin layer, but, if you want more, you may want to more for a generous coating
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A tangy, spicy way to serve potatoes.
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An eye-catching potato salad for your next picnic.
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The classic French salad dressing recipe made with shallots, red wine vinegar, Dijon mustard, and olive oil.
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