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Two American classics that are welcome at any summer celebration, chocolate and Coca-Cola, combine to create a delicious and easy cake with a sweet twist.
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Build individual barbeque chicken tortilla pizzas for a kid-pleasing weeknight dinner or after-school snack.
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A taste of the Caribbean. The main ingredients are callaloo leaves, or spinach, and okra. Both were originally brought from Africa in the seventeenth century. Serve piping hot with slices of avocado pear and hot bread..
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This rich spice cake is made with buttermilk, cooked dried plums, and chopped pecans, then topped with a sweet buttermilk icing.
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All the flavors of Irish Soda Bread in a quick and easy cookie!
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This spicy dressing with mango and ranch can be made even hotter by adding more habanero peppers. It makes a large amount, but feel free to scale down.
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Get Fried Ravioli Recipe from Food Network
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Use up extra zucchini or summer squash in this savory version of zucchini bread flavored with feta cheese, oregano, and black pepper.
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Blue Moon inspired burger stuffed with bleu cheese and accompanied by Blue Moon beer-battered onion rings! This takes me back to great steakhouse cheeseburgers...
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It is the spices that make this dish. I started with the traditional recipe which uses lots of spiced butter and kept simplifying the dish. My wat recipe is every...
cooking.nytimes.com
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
www.delish.com
Rome Beauties are bright red and medium-large, with a tender, slightly sweet flesh. They are a good choice for baking because they hold their shape well.