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Pecan halves are tossed in an orange and vanilla-infused seasoning for a unique candied pecan snack.
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Some Sunday mornings are tougher than others; the Beer Bloody Mary is the drink of choice for just those days!
cooking.nytimes.com
The imagination has no limitations, as we see from this recipe It’s chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly It’s a fairy tale dessert to satisfy all comers.
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This tasty tri-color rotini pasta with cucumbers, tomatoes, and avocado with Italian dressing makes a great addition to a potluck or picnic.
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This delicious corn and tomato quiche is courtesy of Elisabeth Prueitt.
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Get Spinach and Cheese Flatbread Recipe from Food Network
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Salami, mushrooms, tomatoes, and artichoke hearts are baked in this cheesy egg dish perfect for brunch or a light lunch.
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This is a great dish that is quick and easy and reheats well. Mild green chiles are filled with cheese, and wrapped in tortillas, then baked with a creamy enchilada sauce.
cooking.nytimes.com
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
cooking.nytimes.com
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
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A chewy bar crammed with chunks of white chocolate and macadamia nuts. This recipe works best if you use a high quality white chocolate.
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These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.