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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
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This recipe is by Craig Claiborne With 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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Coconut and almond filling dipped in milk chocolate.
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This Southern-style grits recipe makes a delicious side for eggs, ham, or braised meats.
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Caramels made with sweetened condensed milk and corn syrup are flavored with anise extract and colored black.
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Ground bologna is sweetened with pickle relish for a great tasting spread!
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Classic green chile stew is a simple and tasty dish. It also adapts nicely to other ingredients. The grilled corn and dried onions in this recipe add a pleasant...
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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Recipe courtesy of Kellogg's Rice Krispies cereal.
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This sugar and almond paste can be colored, rolled, or shaped into tiny fruits; it’s like delicious almond-flavored modeling clay.
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Make dinner an instant fiesta with this killer soup.