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A tasty deviled ham mixed with cream cheese and mushrooms, spread on French bread slices and broiled. A very quick and easy appetizer that is always sure to please.
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Put your overripe bananas to good use with this Brazilian recipe for a caramelized upside-down cake that will wow guests at a dinner party.
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Chef John's recipe for rhubarb crisp is a classic take on the old-fashioned all-American dessert.
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This two-cheese beer fondue is perfect for dipping French bread cubes and vegetables.
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Cucumbers and tomatoes are tossed in a dill vinaigrette for a lighter version of cucumber salad.
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A fast and simple tart made with puff pastry, goat cheese, fresh cherry and grape tomatoes, and drizzled with a balsamic vinegar reduction.
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There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice. You can serve them with your favorite side dishes such as greens, macaroni and cheese or rice.
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This citrus-flavored cake recipe features a layer of cherries and canned peaches for a delicious spin on the pineapple-flavored classic.
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This recipe uses fresh cranberries, pineapple, orange, grapes and apples. Delicious with turkey, chicken or ham. Pineapple juice is an excellent substitute for water if you would like a bit more flavor. Originally submitted to ThanksgivingRecipe.com.
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Get Irish Potato Salad with Apples Recipe from Food Network
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A tasty, filling version of a classic Mediterranean salad with chickpeas, tomatoes, cucumber, and onions tossed with Parmesan cheese, herbs, olive oil, and balsamic vinegar.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.