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This side dish is great with tacos, Sloppy Joes, or whatever else you can think of. Double, or even triple, it to serve a crowd.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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With the easy pulse of an electric blender, this rich, brandy-enhanced chocolate mousse can be whipped up in a jiffy. Serve chilled. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Ingredients: chocolate chips, sugar, eggs, milk, brandy
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Get Omelet Recipe from Food Network
Ingredients: water, butter, chives
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Cold brew coffee concentrate, sugar-free hot cocoa mix, soy milk, and chocolate syrup make a delicious cold mocha--and you won't miss the calories.
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Mixing warm coffee with tequila and coffee liqueur makes for a perfect 'apres ski.'
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Get Buttery Lobster Rolls Recipe from Food Network
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This recipe is by Bryan Miller and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.
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Valerie Luu's cousin swears by the ginger chicken sold by his favorite xoi ga street hawker in the Vietnamese city of Can Tho. After tasting it themselves on a scouting trip, Luu and Katie Kwan created their own version.
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The Southwestern-inspired flavors of Pace® Picante Sauce combine with Cheddar cheese and chili powder to create these delicious appetizers.
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Lettuce leaves are great wraps for stir-fried pork. This fun recipe is bursting with Asian flavors!