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cooking.nytimes.com
This recipe is by Sara Dickerman and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Boneless, skinless chicken breasts are quickly browned, then simmer in a sweet and savory teriyaki sauce flavored with orange marmalade and dry white wine for a takeout-style dinner that's ready in less than an hour.
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Aztec-style chicken is marinated in honey, garlic, and ancho spice and then grilled and served over a creamy roasted corn-sweet potato mash.
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This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.
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Most whole grainy type muffins end up being dry and a little tasteless. These are quite the opposite. Nutritious AND delicious. They are especially good warm...
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Romaine, blue cheese, chopped pears, walnuts, and red onion, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!
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This chocolate version of a Mexican classic dessert uses boxed Swiss chocolate cake mix and a homemade chocolate whipped cream.
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Get Apple Crumble with Vanilla Ice Cream Recipe from Food Network
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If you're tired of buying overpriced, bland fried rice, cook up this 'twisted' medley of brown rice, curry, lemon juice, and cayenne pepper.
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Get "Victory is Sweet" Potato Salad Recipe from Food Network
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These muffins taste great right from the oven, but are even better the next day—if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.