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This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If the weather puts a damper on your barbeque plans, these indoor barbeque shrimp are so easy and fast. Use the raw, ready-to-peel shrimp that are deveined but still have their shells on to achieve the char-grilled look without worrying about dry shrimp.
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Chicken is marinated in what may be the perfect blend of wine and spices, then grilled to perfection!
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Basmati rice is simmered with coconut milk, spices, raisins, and cashews to make a colorful, fragrant Indian-style rice.
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Use a pre-baked pan of corn bread in this stuffing for turkey, chicken or pork loin chops. You can freeze what you don't use for future meals.
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These wonderful spicy muffins are the perfect treat for an autumn afternoon.
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Zucchini and a double dose of chocolate star in this moist and sweet quick bread.
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A simple side dish recipe made with broccoli, soy sauce, garlic, red pepper flakes, and sesame.
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These tender and tasty cake mix cookies are sure to be a hit when sandwiched with the homemade coconut cream cheese icing and decorated with chopped pecans.
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Get Cider-Brined Fried Chicken Recipe from Food Network
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This budget-friendly apple coffee cake recipe uses common kitchen ingredients including cinnamon and nutmeg for a satisfying fall treat.
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These little yeast-risen dough puffs are deep-fried to a golden brown, then drizzled with honey syrup and sprinkled with cinnamon. They're popular all around the Mediterranean, especially in Greece, and are beloved as a Hanukkah treat among Sephardic Jews.