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This fresh rhubarb and strawberry dessert is like a cross between a fruit crisp and a coffee cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.
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Canned beans never had it so good. You can pick and choose your favorite beans for this dish, because the cooking method is what makes this salad zing. The beans are simmered in bacon drippings and a sweetened vinegar/cornstarch mixture that coast each bean and makes a thick delicious sauce.
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Brining the shrimp improves both the taste and texture of this shrimp scampi.
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Potatoes, processed cheese and ground beef are flavored with bell pepper, jalapeno and cayenne in this easy soup.
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Carrots, onions, and mushrooms simmer with fresh herbs and white wine to make a flavorful vegan gravy perfect for serving with potatoes, stuffing, or main dishes.
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A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!
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Black beans and rice, with bell pepper and chili powder, are a Texas-inspired version of beans and rice even meat-eaters will like.
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This recipe is by Dena Kleiman and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.