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If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.
Ingredients: kumquats, zest, sugar, water
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Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Ingredients: oil, green plantain, water
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Sauteed mushrooms are marinated in a tarragon vinegar-enhanced salad dressing mixture.
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Cream of mushroom soup lends this porcini mushroom risotto a creamy taste without actually using heavy cream. If you like, stir in freshly grated parmesan cheese before serving.
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Pureed peaches are soaked in tart white wine and triple sec and topped with sparkling wine for a refreshing and fruity sangria.
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Spread naan bread with chipotle mayonnaise and wrap around leftover pork cutlets and cheese for a quick and easy lunch "naanwich".
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This white bean and ham soup uses a leftover ham bone or ham hocks, white beans, and vegetables to make a thick, hearty soup.
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Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
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Jacob's cattle beans are striking in appearance: white with dark red speckles. Their meaty, creamy texture makes them great here. Pinto beans are a fine substitute.
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Lemons, limes, and oranges combine to make this simple, refreshing cooler.
Ingredients: sugar, lemons, fruit, oranges, water, lime, ice
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Taco seasoning and picante sauce transform beef and melted cheese into a flavor fiesta!
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Go south of the border! Fresh veggies, shredded chicken and sorghum create a festive meal or snack your friends and family will devour. Add sour cream and salsa to make it a party for your taste buds.