Search Results (12,691 found)
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This vegetarian Mexican sandwich recipe has tofu marinated in Mexican hot sauce and grilled, Cotija cheese, smashed black beans, and pickled jalapeños.
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Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables.
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Roasted asparagus and yellow peppers are tossed with a tangy dressing.
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Candy bar pieces, cream cheese, sour cream and peanut butter make up the filling for this rich, delicious pie. And after this sweet concoction is baked, the pie is then smothered in chocolate cream.
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Peanut butter balls are dipped in chocolate to resemble buckeyes.
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I developed this recipe to compete in the February 2008 contest!
Ingredients: pasta, salsa, tabasco sauce
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Butterscotch haystacks are a quick and easy, no-bake cookie made with butterscotch chips, peanut butter, and chow mein noodles.
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It couldn't get any easier. No bake, peanut butter taste!
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This light-textured and juicy meatloaf is made with soft bread crumbs, green pepper, onion, and steak sauce.
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Chunks of chicken coated in barbeque sauce are an irresistible topping for pizza!
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This chocolate graham cracker s'mores recipe smashes peanut butter and roasted marshmallows between homemade chocolate graham crackers.