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This Mexican-inspired meatloaf is flavored with hot and spicy cheese crackers and topped with Cheddar cheese and chunky salsa.
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Recipe for vegetable broth, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy.
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Cashews coated with sugar, cumin, and cayenne pepper are an addictive spicy snack you can bake ahead of a party in large quantities.
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Shredded buffalo seasoned chicken is wrapped in phyllo dough and baked until crisp and flaky. Serve with blue cheese dressing for dipping.
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These crispy beef wontons are made in the air fryer and are a lot less oily than the deep-fried version.
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Arborio rice is simmered in white wine and chicken broth and finished with truffle oil and Parmesan cheese creating a rich, Italian-inspired risotto.
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This is a traditional Swiss recipe for creamy potatoes from my Grossmutter.
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Adeni tea is a spiced tea drink from Aden, Yemen, that is sweet and rich and perfect for winter days.
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A fruity, beer-based sangría with raspberries and oranges.
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Chef John uses classic techniques to bring out more intense flavors in this classic avocado dip.
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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.