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Try this beautiful and decadent fool-proof chocolate, vanilla, and coffee-flavored panna cotta; an egg-free dessert to delight your guests.
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Thanks to Chef John you finally have a buckwheat buttermilk pancakes recipe that will start your morning off with a smile.
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Impress your guests with a new tradition of homemade potato dinner rolls at your next dinner party.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An exciting array of easily accessible ingredients is mixed together into a brilliantly simple and delicious sauce! Beef, chicken, pork -- you name it -- this sauce will bring out great flavors you never knew existed.
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This recipe for black beans with Mexican beer is flavored with ancho and serrano chiles, cumin, coriander, cilantro, and lime.
cooking.nytimes.com
For good tacos, you need fresh, hot tortillas and a zesty filling Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast Look for small cans with “chipotle chiles in adobo” on the label
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This is a baked sandwich using frozen bread dough, meat, and cheese. My picky eaters love this for an easy weeknight meal and it's great served with a soup. My family fights over the leftovers!
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These jalapeno poppers are wrapped in turkey bacon, which is a little bit lighter than regular bacon; they are a hit at every party!
cooking.nytimes.com
In this festive recipe, Dorie Greenspan reinterprets the classic French bûche de Noël, a Christmas cake fashioned to look like a Yule log Instead of the usual chocolate cake filled with ganache, she bakes a fragrant lightly spiced sponge cake and fills it with pecan cream cheese filling, while billowing marshmallow frosting evokes a snowdrift It’s a project to make and can take the better part of a day
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Great tasting non-meatballs for spaghetti or served with a rich veggie gravy. If you don't have any egg substitute on hand, you can use 2 beaten eggs in its place.