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Texans love Mexican food, especially the hot sauce. We judge a Mexican restaurant by the hot sauce served before the meal. This is my version. Spices can be adjusted to taste.
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The flavor of this basic bread stuffing is boosted by the addition of several cups of chopped celery. This recipe yields enough dressing to stuff a 10-15 pound turkey. Bake the dressing that doesn't fit in the cavity of the turkey in a buttered baking dish. Try putting the stuffing under the skin of the breast. It makes the turkey very moist!
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Easy and delicious scratch cake topped with coconut walnut sauce. The mandarin oranges make it very moist.
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This recipe is by Sara Dickerman and takes 15 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Finally, vegan waffles that everybody enjoys! Made with oats, soy milk, and agave nectar, these waffles are a delight in the morning.
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These salmon foil parcels are quick and easy to make on the grill. Salmon fillets, cherry tomatoes, herbs, and olive tapenade are barbequed for a perfect summer evening meal.
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A homemade pineapple cake is topped with a caramel-pecan sauce that soaks into the cake.
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Pizza was never easier than this--spread the sauce, pepperoni and cheese on pizza batter and bake for 30 minutes for a savory, deep-dish treat.
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This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.
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Moist muffins made with orange juice, buttermilk, and chocolate!
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Smoked ham, crunchy broccoli, and slivers of fiery sweet red onions are tossed with pasta and a spicy mustard vinaigrette.