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This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011 The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies The candies and ice milk can be made ahead of time
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Slather these flaky wheat-free biscuits with butter and jam.
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Get Cheese Ravioli with Red Pepper Sauce Recipe from Food Network
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These sandwiches are a great way to mix up the regular lunch routine. Especially if you have leftover ham that needs to be used.
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These treats are great to have on a hot summer day! There are super easy to make and they do not melt as quickly as some frozen treats. For variety, you can add...
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This is a great recipe for showers, luncheons, or other parties. It can be easily doubled or tripled.
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This creamy pesto sauce is made with basil, Parmesan, garlic, olive oil, and a little bit of butter and cream cheese to give it a rich, creamy texture.
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Parmesan and potato flakes make a crunchy crust for this baked chicken.
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Made with 7 simple ingredients, these chocolate, flax, and oat-stuffed energy bars are the perfect pick-me-up snack when you're on the go.
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Passed on through the generations, this recipe for the famous Frango® mints makes a perfect holiday or hostess gift.
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Mother's great yams were always a hit at Thanksgiving. In America, yams are actually a type of sweet potato. Gingersnap cookies and marshmallows make this dish a real treat.
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If you like sweet potatoes, you'll love them as hash browns, spiced with chipotle chile powder and garlic, with a little added sweetness from brown sugar.