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Beef short ribs are braised in a mixture of beef broth and red wine which is then turned into a reduction sauce for serving. Delicious!
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This mild salsa is made with fresh tomatoes, garlic, bell pepper, and serrano and jalapeno chile peppers, and can be made more spicy by using more serrano peppers.
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Zucchini brownies made with nuts and canola oil are a super moist and chocolaty treat using a recipe that has been passed down through a generation.
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These cake-like cookies are a recipe my mom made when I was a kid. They're simple, but delicious...and still my favorite!
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This poured fondant petit four icing with hints of butter and vanilla is easy and perfect for glossy elegant cakes and desserts of any size.
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This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!
Ingredients: pie crust, figs, eggs, sugar, salt, egg whites
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Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. Use the scaling feature to scale this recipe to the amount of venison you have to can.
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A delicious mix of cream, onions, and cucumbers to warm the soul. Great with chicken! Substitute sweet heavy cream or plain yogurt for sour cream if you'd like.
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These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a hit!
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The layers of flavor start with a crisp chocolate cookie crust, creamy coconut cheesecake, thanks to Coco GOYA® Cream of Coconut, and chewy toasted coconut. Easy and delicious, these cheesecake bars are a definite crowd pleaser!
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Get Curry Goat Recipe from Food Network
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Get Blackened Sea Bass Recipe from Food Network