Search Results (20,536 found)
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A creamy coleslaw with lots of flavor. The seasonings complement each other and the cabbage. Sometimes I add fresh minced onion if I am in the mood to chop it up. My family and friends love this coleslaw especially with BBQ sandwiches and Italian dishes.
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Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated rolls, it's an easy score. All you have to do is make the fillings.
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Get Stuffed Sweet Peppers Recipe from Food Network
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Zesty Southwest flavorings make this creamy chicken dip as unique as it is delicious. Serve with tortilla chips.
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Get Pollo Asado Recipe from Food Network
www.delish.com
It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest. You can store this chicken frozen for up to six weeks. When you're ready to serve it, thaw, then p
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A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!
www.chowhound.com
Now you don’t have to go all the way to Kansas City for great barbecue.
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A Filipino recipe for chicken adobo.