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These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.
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This recipe is courtesy of chef Emeril Lagasse.
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This is a perfect side dish for your summer barbecue or any Mediterranean or Middle Eastern dish. You can also substitute 2 large tomatoes for the cucumber for a delicious tomato salad.
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This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken and rice are served hot over cold lettuce.
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Our Pico de Gallo salsa uses just five ingredients: tomatoes, onions, chiles, cilantro, and lime. It takes less than five minutes and stays good in the fridge...
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Once a season, the Big Blue Tailgate Crew prepares these baby back ribs with easy homemade BBQ sauce.
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Get George's Homemade Onion Rings Recipe from Food Network
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Soak your rice for an hour, then let the Instant Pot® cook up creamy restaurant-quality coconut rice - it can't get any easier than this.
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This recipe is by Mark Bittman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything. This simple recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish.
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Rice and orzo pasta merge with the flavors of onion and garlic to create this versatile side dish.