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Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: “The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce Pitchers of clear, cold iced tea are all that have to be added.” The original recipe called for bran breakfast cereal, but we’ve adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.
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Get Lemon Ginger Mousse and Homemade Fortune Cookie Recipe from Food Network
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Get Steak Salad Recipe from Food Network
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Chicken thighs are marinated in lime, ginger, and mayonnaise, skewered, and grilled to perfection. Combine with homemade peanut sauce for dipping.
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Get Shredded Beef Tostadas (Salpicon) Recipe from Food Network
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Get Jackass Roll Recipe from Food Network
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Get Pucker Up, Yvonne! Recipe from Food Network
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A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.
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Get Udon Noodles with Japanese Clam Sauce Recipe from Food Network
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Get Grilled White Fish with Chermoula Recipe from Food Network
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Get Thai Chicken Soup Recipe from Food Network
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Get Super Apple Pie Recipe from Food Network