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Plantain egg rolls or turon are a Filipino dessert of crispy, sugary shells with soft, warm plantains inside; they are quick and easy to make.
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Orange juice gives a traditional vanilla milkshake an extra citrusy kick in this quick and easy orange milkshake recipe everyone loves.
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A fluffy chocolate and marshmallow cream filling tops a graham cracker crust for a dessert that's been a family holiday favorite for over 50 years.
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A little twist on the traditional pineapple upside-down cake with extra maraschino cherries and pineapple that tastes best served warm or at room temperature.
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It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.
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Tennessee whiskey, added to barbeque sauce, is a Southern treat.
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Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish.
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Get Pea and Mint Pesto Crostini Recipe from Food Network
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With ingredients you probably already have, this ham and pea salad comes together quickly and easily.
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This yellow split pea soup is flavored with olive oil and a pinch of curry. An excellent lunch or dinner because it is easy to make and delicious.
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This recipe is by Suzanne Hamlin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: peas, onion, bacon, marjoram
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Get Kim's Black-Eyed Pea Dip Recipe from Food Network