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This recipe is by Toby Cecchini. Tell us what you think of it at The New York Times - Dining - Food.
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Baked vegetable rice pilaf is topped with Cheddar cheese for a quick and easy side dish.
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German farmer's breakfast with potatoes, eggs, green onion, bell peppers, parsley, and chopped ham. Also called Bauernfruhstuck.
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Tangy, spicy, creamy, and delicious, this variation on guacamole including tomatillo may very well change the way you eat guacamole forever.
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A delicious combo of German and Mexican food, these spicy cabbage rolls can be made in your slow cooker or pressure cooker - or they can be frozen and then baked.
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Chicken is browned and simmered with marinated artichoke hearts, mushrooms, white wine and capers. A simple, savory aromatic treat.
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Indulge your chocolate craving with these decadent pistachio delights.
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Perfect the classic proportions of tequila, triple sec, and lime juice in this tried-and-true margarita recipe by Chef John.
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Serve these dill and white wine baked beans as a healthful vegetarian main course or as a side dish alongside grilled chicken or lamb.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Scallops with Leeks Recipe from Food Network
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Get Cool Cucumber Soup Recipe from Food Network