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cooking.nytimes.com
This recipe is by Joanna Pruess and takes 25 minutes, plus 2-3 day' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Wonderful tasting coffee liqueur, great with cream, milk, coffee or over ice cream.
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These turkey burgers for the grill are given a bit of sweetness from red pepper jelly, barbeque sauce, and apple. A spicy mango chutney brings a touch of heat.
www.chowhound.com
These Chinese-style Italian noodles are mixed with stir-fried minced pork bursting with flavor thanks to garlic, ginger, dried shrimp, and a complex sauce based...
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Grilled halibut is served with a delicious Asian-style sauce featuring shallots, sesame oil, soy sauce, and rice wine.
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This giant peanut butter and jelly sandwich from Food Network Magazine won't fit in your lunchbox: It's cake for eight!
Ingredients: jam, ice, cake, cereal
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Get Guava Bbq Ribs Recipe from Food Network
www.simplyrecipes.com
This hearty black bean soup is what you need on a cold and dreary day! Made with ham shanks, sweet potatoes, bell pepper, onion, cumin, and chili.
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Great for a party, these flatbreads pack an entire antipasto tray into a single crunchy, gooey snack.
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Shredded turkey breast meat joins with hominy and white beans for a flavorful, Mexican-inspired chili that doesn't contain tomato.
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Alex Seidel of Denver's Fruition grills green beans, which gives them a delicious char that's superb with the lentils, pancetta, and baked tomatoes in this salad.
www.delish.com
There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.