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This white, spicy cheese sauce is great on nachos.
Ingredients: margarine, flour, milk, cheese
cooking.nytimes.com
The Sgroppino is an old between-course palate cleanser, dessert or aperitif drink that marries prosecco with sorbet and a touch of vodka It’s a simple enough affair once you have the sorbet, in this case made from white peach puree You very gently whisk the spirit (in this case, peach brandy or peach vodka) and wine (in this case, prosecco) into the sorbet and turn it into a glass, to be consumed, ideally, quickly, while it still retains a bit of the semifreddo intact.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is traditionally served with German sausages.
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Grilled hot dogs on potato bread buns are topped with mashed potatoes with mustard and your choice of toppings.
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Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
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Canned peaches, bananas, yogurt, and orange juice deliver a delicious smoothie in mere minutes.
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A microwavable form of the Japanese dessert made with sweet rice flour. More varied and interesting flavors are available as well.
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Instead of rolling your own California rolls, you can toss all the components - crabmeat, avocado, nori, and rice - into this sushi salad.
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Get Sam's No.3 Kickin' Green Chili Recipe from Food Network
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Arguably the most popular German sausage.
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These cookies with cinnamon, ginger, nutmeg, and a hit of black pepper are ideal for the holiday season.