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This recipe is by R. W. Apple Jr. and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marinated New York steak makes a terrific beef fajita. Serve it warm white corn tortillas, salsa, and Mexican cheeses.
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Amaretto, chocolate syrup, grenadine syrup, and cream -- a perfect Valentine's cocktail.
cooking.nytimes.com
This recipe is by Julia Reed and takes 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Crispy tortillas, melty cheese, and boozy shrimp.
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Ham, Cheddar cheese, Monterey Jack cheese, and potatoes are slow-cooked for a warm comforting meal.
Ingredients: cheddar, cream, sour cream, ham
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This frittata recipe has a horseradish sour cream topping and is filled with more horseradish, eggs, onions, cheese, and asparagus for a Passover breakfast.
cooking.nytimes.com
Watermelon and feta has been in vogue for some time (and forever in Greece) I decided to throw in some of my endless supply of cucumbers and mix it up with the melons I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.
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This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread.
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This splendid mixture of liquors that everyone has in the back of their liquor cabinet collecting dust looks like chocolate milk, but is far from it. My friends and I came up with it one night when we did not have the right ingredients for another drink. All of our ladies said that it should be a regular drink at all our parties.
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Vodka, coffee liqueur, cola and light cream poured over crushed ice.
Ingredients: ice, jigger vodka, liqueur, cola, cream