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cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.
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A peanut butter cookie filled with chocolate chips, peanut butter chips, and peanut butter cups. If you like peanut butter and chocolate - these cookies are for you!
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Homemade refried black beans with plenty of green chiles and seasoning are easy to make and taste much better than the canned version.
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Empanada dough is filled with a tasty combination of ground beef, onion, black bean soup and queso fresco and is baked until golden perfection. They're loaded with flavor and guaranteed to become a weeknight favorite.
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Tomatoes, apple, onion, and sugar are simmered into a sweet jam that gets a spicy kick from cayenne pepper in this fun and unique recipe.
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Nutty farro cooked in Swanson® Chicken Broth is mixed with classic caprese ingredients--basil, tomatoes, and mozzarella with a touch of balsamic vinaigrette.
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If you love rhubarb-strawberry mixtures, you'll love this easy recipe for a sweet rhubarb crisp with strawberries.
www.delish.com
Easier than spelling Mississippi!
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When you want to zest it up, Sriracha is always the answer.
www.chowhound.com
Grandma Alvina Mangrai shares her favorite prawn curry recipe with her granddaughter Alyssa in our Cooking with Grandma video.
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A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice.