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This recipe is by Jonathan Reynolds and takes 3 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Colorful beet hummus made with red beets, tahini, lemon, and garlic. Great with pita chips or veggies!
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"My grandpa always used to make pimiento cheese for me with sharp cheddar, or even Velveeta," says Katie Lee about the sweet pepper-studded spread, a Southern classic that's also a great dip.
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This is an absolutely addicting wing dip recipe. I have had countless requests for the recipe. The whole is greater than the sum of the its parts.
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Get Rhode Island Clam Chowder Recipe from Food Network
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Get Toasted Ravioli Recipe from Food Network
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Get Cilantro Lentils Recipe from Food Network
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Orange yogurt, fresh peaches, orange juice, and oranges are all you need to make this copycat of the Jamba Juice® smoothie that tastes like a fuzzy navel cocktail.
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Use turkey thigh meat instead of pork for these shredded barbecue sandwiches. The meat cooks in the slow cooker all day long. Serve with coleslaw!
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These gently-sweetened cinnamon-apple-bran muffins have a little Cheddar tang.
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Roasted Brussels sprouts make an elegant side dish when served in an intensely savory sherry-cream sauce flavored with mushrooms and bacon.
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An easy, yet healthy, delicious bread for bread machines. I just put it together one day and loved it!