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Pizza is a great way to start the day!
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Warm and spicy, this stir fry will really wake up your tastebuds. The tofu takes on the wonderful flavors of the sauce. Serve with stir-fried vegetables.
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Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein Here, it moves to the center of the plate with plump, seared shrimp Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard
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This recipe is for use with a cookie press. Wonderfully soft and more flavorful than the average spritz cookie.
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Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.
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For an absolutely stunning dessert, spoon sweetened strawberries and whipped topping between layers of homemade chocolate shortcake. Drizzle with chocolate syrup and serve to an awestruck crowd.
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This deliciously moist flourless cake made with almond meal and coconut is delightful when served with vanilla ice cream.
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Baked catfish is smothered with a tangy, spicy sauce made with mayonnaise, Dijon mustard, lemon juice, and hot chile oil.
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This recipe is by Elaine Louie and takes One hour and 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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My mother-in-law gave this recipe to me, and I get compliments all the time.
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These easy bite-sized sandwiches are made with Hawaiian rolls, roast beef, Swiss cheese, and a buttery glaze with onions and brown sugar.
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Melted marshmallows top a creamy sweet potato filling in a sweet graham cracker crust. This pie can be prepared the night before the dinner without the marshmallows. Reheat the pie and melt the marshmallows on top just before serving!