Search Results (22,118 found)
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Delicious cookies that can be made like a crisp gingersnap cookie, or a soft, chewy cookie.
Delicious cookies that can be made like a crisp gingersnap cookie, or a soft, chewy cookie.
www.allrecipes.com
A light and fluffy golden-yellow cake gets a delightfully bright zing from fresh lemon juice.
A light and fluffy golden-yellow cake gets a delightfully bright zing from fresh lemon juice.
www.allrecipes.com
Quince paste is a wonderful accompaniment to cheese and crackers--try it with chevre as well as firmer cheeses like Manchego. You can also serve it for breakfast in place of jam.
Quince paste is a wonderful accompaniment to cheese and crackers--try it with chevre as well as firmer cheeses like Manchego. You can also serve it for breakfast in place of jam.
www.allrecipes.com
This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias.
This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias.
Ingredients:
butter, onions, black pepper, salt, paprika, bay leaf, flour, beef broth, white wine, sauce, french bread, swiss cheese
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Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. The dill/mustard vinaigrette is chilled as well. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.
Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. The dill/mustard vinaigrette is chilled as well. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.
Ingredients:
water, white rice, asparagus, english cucumber, green onions, dijon mustard, sugar, white wine vinegar, dry mustard, vegetable oil, dill weed, butter lettuce
www.simplyrecipes.com
This easy flounder with Parmesan breadcrumbs is the perfect vacation dinner. It's quick to make with shredded Parmesan Cheese & there's plenty for everyone. Cheesy breadcrumbs FTW!
This easy flounder with Parmesan breadcrumbs is the perfect vacation dinner. It's quick to make with shredded Parmesan Cheese & there's plenty for everyone. Cheesy breadcrumbs FTW!
www.foodnetwork.com
Get Fried Artichoke Bottoms with Picholine Olive Dressing Recipe from Food Network
Get Fried Artichoke Bottoms with Picholine Olive Dressing Recipe from Food Network
Ingredients:
lemons, artichokes, celery, garlic, white wine, parsley, thyme, chicken stock, flour, eggs, bread crumbs, olives, olive, lemon juice, sherry vinegar, dijon mustard, egg yolk, olive oil, romaine lettuce, lemon
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You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.
You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.
Ingredients:
pork butt, aleppo peppers, chili powder, cloves, salt, black pepper, oregano, cumin, coriander, white vinegar, water, vegetable oil
www.delish.com
Cheesiness at its best.
Cheesiness at its best.
Ingredients:
olive oil, onion, beef, white rice, tomatoes, black beans, corn, green chilis, cumin, chili powder, chicken broth, monterey jack
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A pretzel crust topped with a sweet cream cheese layer and a strawberry topping.
A pretzel crust topped with a sweet cream cheese layer and a strawberry topping.
www.allrecipes.com
White chocolate morsels are flavored with raspberry extract in these DIY red baking chips you can customize for all sorts of recipes.
White chocolate morsels are flavored with raspberry extract in these DIY red baking chips you can customize for all sorts of recipes.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.