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cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour 15 minutes, plus 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: pumpkin, sugar, eggs, egg yolks, milk
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Get Easy Green Chile Enchiladas Recipe from Food Network
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Get Fridge Gazpacho Recipe from Food Network
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Cream cheese and confectioners' sugar blended with peppermint, butter and lemon extracts. The candies are air-dried, then chilled until serving.
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Get Bread and Butter Pickles Recipe from Food Network
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Get Thai-Style Grilled Vegetables Recipe from Food Network
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This is a Charleston, South Carolina recipe. It is a combination of all the best recipes I have seen, and similar to a dish that is served in a popular Downtown Charleston restaurant.
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I love creating new variations on tuna sandwiches. This one is made with basil pesto, and served on rye bread with slices of tomato and leaves of lettuce. I made this for my husband's lunch the other day, and he wanted them again for dinner that night!
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This is a very delicious barbecued beef from a slow cooker. Beef, onion, tomato sauce, and spices. Simply delightful!
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Get Mesa Chicken Roll-Up Recipe from Food Network
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Drizzled with olive oil and balsamic vinegar, slices of tomato and fresh mozzarella lay on a bed of baby spinach in this greener version of a classic Caprese salad. Garnished with chopped fresh basil, the bright and simple flavors of summer are shown off in this colorful and elegant dish.
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You can see why this dish is loved by both kids and adults. It features pita pockets filled with roast turkey and a tangy barbecue sauce, that can be eaten at the table or on the go.