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cooking.nytimes.com
This recipe is by Amanda Hesser and takes 45 minutes, plus 4 hours' freezing and 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This kale salad with cilantro, mint, and peanuts is tossed in a peanut dressing creating a refreshing and hearty meal.
www.chowhound.com
I developed this recipe to compete in the February 2008 contest!
Ingredients: pasta, salsa, tabasco sauce
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Add a taste of Thai to noodles, salad, rice, or any dish with this cilantro pesto featuring fish sauce, peanut butter, ginger, and garlic.
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This completely vegan yogurt sundae is easy to make with just a microwave, a fork, and a few small glass bowls.
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A rich Nutella-stuffed French toast recipe.
Ingredients: nutella, eggs, milk, vanilla, orange, butter
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This light-textured and juicy meatloaf is made with soft bread crumbs, green pepper, onion, and steak sauce.
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Chunks of chicken coated in barbeque sauce are an irresistible topping for pizza!
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If you've never made a vegetable stir-fry before, start with this recipe, including a brown sauce made from scratch and many fresh veggies.
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Get Salted Caramel Brownies Recipe from Food Network