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Round steak strips are sauteed with green pepper and simmered with diced tomatoes, garlic, and ginger in this easy meal. Serve over steamed rice.
cooking.nytimes.com
Sasha Petraske’s ginger ale base at Drinkshop calls for lime juice instead of lemon It is an ingredient in the slyly named Presbyterian, which includes bourbon or rum blended with ale and club soda, and topped with a twist of lemon.
cooking.nytimes.com
Buttermilk and a smidge of baking soda work together here to create an impossibly fluffy potato side dish We like to finish ours with an extra pat of butter that melts into a golden pool while we set the table.
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Get Cucumber-Mint Sparkle Recipe from Food Network
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Enjoy these gluten-free chocolate chip oatmeal muffins for breakfast or as a snack.
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Pork chops are simmered until very tender in a mushroom tomato sauce with Italian seasonings.
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The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is a perfect complement to the abundance of sweet, plump blueberries scattered over the top.
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I've been working on developing light, flaky biscuits, using canola oil and yogurt. Today I tried this recipe. These are the best biscuits that I have ever made...
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This healthier apple crisp has all the traditional ingredients including apples, brown sugar, and cinnamon, but with less sugar, whole wheat instead of white flour, and the addition of walnuts.
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With a hint of orange and the crunch of cornmeal.
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The cooked grains can be refrigerated for up to 5 days or frozen for up to 1 month.
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This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.