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This creamy chip dip recipe mixes sour cream with tomatoes and green chilies, black olives and Cheddar cheese. Always a hit at parties. Great texture and taste!
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It is a satisfying snack when served with tortilla chips.
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This copycat garlic coleslaw recipe from a seafood restaurant is a zesty salad with a strong garlic profile, with apple cider vinegar and celery seeds.
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This recipe is by Eric Asimov and takes 1 hour 30 minutes, plus 1 hour's standing. Tell us what you think of it at The New York Times - Dining - Food.
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Fiery pepper-Jack cheese is combined with powdered cheese, black pepper and Italian seasoning for a great robust flavor in this bread machine loaf.
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This Italian dressing mix is a combination of eight pungent herbs that you can store and use to whip up fresh Italian dressing in seconds whenever the mood strikes!
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White wine marinated grilled swordfish, topped with a drizzle of rosemary and lemon infused olive oil.
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Pimento stuffed green olives, cream cheese, and Cheddar cheese join forces in this festive dip. Your guests are sure to gobble it up!
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A simple summer squash casserole combines yellow squash with eggs, crumbs, onion, and butter. It's then baked until golden brown.
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In this recipe, a savory, cheese-filled pancake is folded around mushrooms, spinach, and Canadian bacon for a delicious anytime pancake!
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This traditional Sicilian dish makes a festive main course, especially when served from a giant platter Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
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Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings “I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times “If you are making a one-pot meal and you want to put beans in it, that’s fine