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I love brightly flavored foods. This chicken is moist, succulent, tangy w/ citrus, and crunchy. The recipe's origin is Dominican but I added the ginger and whole...
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Ground beef is slowly simmered with spicy brown mustard and Worcestershire sauce in this toothsome loose meat sandwich.
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Cream cheese adds a creamy finish to lightly spicy sausage-and-pepper pasta.
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Lemon-garlic butter sauce, perfect for fish, shrimp, scallops.
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Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin.
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Lighter than the real thing but still plenty tasty with Canadian bacon, edamame, peas, and carrots.
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This melt-in-your-mouth shortbread is made with butter, flour, sugar, and pure almond extract.
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An easy no-bake cheesecake using powdered whipped topping and flavored with cherry brandy. Decorate with chocolate syrup and fresh fruit slices, or just serve on its own.
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Rhubarb layered between a buttery oat crust and oat crumble topping in this recipe for rhubarb crisp is a great way to use extra rhubarb in the spring.
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This banana smoothie recipe uses evaporated milk and nutmeg.
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In Chef John's brunch recipe, stale bread is transformed into a decadent French toast dish reminiscent of coconut cream pie. Garnish with mango slices, toasted coconut, and lime wedges.