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We expect nothing less than fully loaded from our potato skins.
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This recipe is by Robert Farrar Capon and takes 20 minutes, plus freeze time. Tell us what you think of it at The New York Times - Dining - Food.
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Delicate strands of angel hair pasta are tossed with shrimp, green onions and ranch dressing for an easy and delicious cold salad. Combining the dressing with warm pasta helps the flavors to meld. Toss in the shrimp and onions when the pasta is cooled.
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In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce
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Canned beans, tomatoes, and chile peppers help ease the preparation of this chili made in a slow cooker.
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Recipe for Tiny Mint Chicken Burgers, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
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The dressing for this pasta salad with broccoli, celery, and bell pepper is made with Parmesan cheese, creamy salad dressing, sugar, and dried basil.
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With only a few ingredients, these Asian tacos pack a punch of flavor.
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There are lots of diced veggies that give this salad its flavor, color, and name. Red bell pepper to diced green onion. And a few generous splashes of hot pepper sauce give it some zip. Tuna never had it so good. Serves four.
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This is a yummy appetizer. Creamy, cheesy and spicy - a variety of flavors are blended throughout. A real treat for your palate. Easy to put together, and well worth the time in the oven. Bake the scooped out pieces of bread and use them for dipping.
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This salad has it all: cooked ham, fresh grapes, Cheddar cheese, and a rich dill dressing. Use your favorite pasta shape to make this salad your own.