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A very Victorian recipe! The flavor improves with age, keeping for about a week.
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These Stuffed Bell Peppers are such a classic. They're made with a mix of ground beef, rice, onions, tomatoes, and spices. No need to pre-cook the filling — just stuff, bake, and serve!
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Get Perfect Pinto Beans Recipe from Food Network
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This rich baked fajita is composed of black beans, pinto beans, tortillas, and cheese between layers of sauteed chicken and vegetables.
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Condensed milk, sugar, cashew nuts, and butter combine to make this fudge-type toffee, a treat enjoyed in Sri Lanka on special occasions.
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Delicious peanut sesame chicken dish, served over pearl rice (sushi rice).
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This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture.
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A real sweetheart of a cookie! Raspberry liqueur adds a delicate scent and an extra flavor dimension to these crisp, flaky treats. The shiny gloss makes them a beauty to behold.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A spice rub traditionally used on a beef brisket to make pastrami is applied it to America's favorite appetizer, chicken wings. The result is a pretty nice chicken wing recipe, which tastes nothing like pastrami.
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Get My Famous Drunken Noodles Recipe from Food Network