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This flavorful pesto with spinach, parsley, walnuts, and Parmesan cheese will spruce up any bowl of pasta and is quick and easy to make.
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A guaranteed show stopper. It's a big hit in my family. I learned this dessert from the best cook in the whole world, my (late) Grandmother. The apples and walnuts are optional - serve warm with whipped cream.
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A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.
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The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.
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These cookies are a step above any you have ever tasted.
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Enjoy this Tex-Mex lasagna, with a mix of gravy, celery, chiles and chicken alternating with tortillas and cheddar cheese making delicious enchiladas.
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Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture.
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The strawberries for this yummy cobbler are first cooked with sugar, water, and cornstarch. This thick and fruity filling is poured into a 2-quart baking dish and topped with great dollops of sweet baking powder dough. Just before the cobbler finishes baking, it 's brushed with a brown sugar streusel.
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A pineapple-soy sweet and sour sauce with tomato and garlic for extra punch.
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This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.