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Eggnog and ice cream punch come together in this deliciously creamy dessert drink!
cooking.nytimes.com
The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini The recipe makes more than you’ll need for six ears of corn — if you’re having a crowd for a barbecue, you’ll have enough.
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Get Hot Apple Cider Toddy Recipe from Food Network
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Ratatouille with a touch of curry powder is a spiced twist on the traditional French dish; serve with crackers or bread slices.
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Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.
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I received this interesting recipe from my mother. It is both easy to prepare and nutritious.
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These are the best oatmeal cookies I have ever eaten.
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Get Herb-Roasted Turkey Breast Recipe from Food Network
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This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
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A whole new take on your typical pasta bowl.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This mouthwatering grilled corn salad is so great, it may just outshine your entree! Peppers, onion, and corn are tossed together and served with a lime and cilantro dressing.