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This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.
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The glaze for these roasted pecans is made of water, egg white, vanilla, cinnamon, sugar, and salt.
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A blackberry pie is flavored with a subtle blend of spices and maple syrup to make an unforgettable summer dessert.
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This purple moose smoothie is a tasty combination of blueberries, peanut butter, and banana that will keep you full all morning.
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Golden brown fry bread rounds are topped with pinto bean chili, Cheddar cheese, tomatoes, and onions in this family recipe for Navajo tacos.
cooking.nytimes.com
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions I like to serve this with noodles, or over thick slices of country bread
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Get Slow Cooker Mexican Chicken Soup Recipe from Food Network
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This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bean-Kale Burgers with Sweet Potato Wedges Recipe from Food Network
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Here’s a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic It is deeply flavored and complex, but quite easy to make Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings
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Get Beef Taco Salad with Chunky Tomato Dressing Recipe from Food Network
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Get Slim Six-Layer Dip Recipe from Food Network