Search Results (13,125 found)
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Ceviche meets shrimp cocktail.
Ceviche meets shrimp cocktail.
Ingredients:
shrimp, ketchup, orange juice, horseradish, lemon juice, hot sauce, orange, avocados, red onion
www.delish.com
A paste made of ground sesame seeds, almonds, cumin, coriander and oregano gives both the chicken and the apricots delicious flavor.
A paste made of ground sesame seeds, almonds, cumin, coriander and oregano gives both the chicken and the apricots delicious flavor.
Ingredients:
apricots, water, almonds, cumin, coriander, paprika, oregano, olive oil, lemon juice, chicken breasts
cooking.nytimes.com
Roasting brussels sprouts in schmaltz — rendered poultry fat —gives them an incredibly nutty richness that you can’t get from any other fat If you are making the schmaltz from scratch for this recipe (and you should if you want the gribenes), do use the onion, which lends an incomparable browned sweetness to the mix The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish
Roasting brussels sprouts in schmaltz — rendered poultry fat —gives them an incredibly nutty richness that you can’t get from any other fat If you are making the schmaltz from scratch for this recipe (and you should if you want the gribenes), do use the onion, which lends an incomparable browned sweetness to the mix The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish
www.allrecipes.com
Top this combination of vodka, Blue Curacao, and sweet and sour mix with lemon-lime soda.
Top this combination of vodka, Blue Curacao, and sweet and sour mix with lemon-lime soda.
www.allrecipes.com
Start or end an elegant meal with this chilled spring strawberry yogurt soup with refreshing notes of citrus that will cleanse your palate.
Start or end an elegant meal with this chilled spring strawberry yogurt soup with refreshing notes of citrus that will cleanse your palate.
www.delish.com
This sweet buttercream with red miso and minced fresh lemon verbena is surprisingly delicious on chocolate-chip cookies.
This sweet buttercream with red miso and minced fresh lemon verbena is surprisingly delicious on chocolate-chip cookies.
cooking.nytimes.com
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore His wife, Eun Joo Lee, is a vegetarian He created this soup for her.
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore His wife, Eun Joo Lee, is a vegetarian He created this soup for her.
www.allrecipes.com
Nutty farro cooked in Swanson® Chicken Broth is mixed with classic caprese ingredients--basil, tomatoes, and mozzarella with a touch of balsamic vinaigrette.
Nutty farro cooked in Swanson® Chicken Broth is mixed with classic caprese ingredients--basil, tomatoes, and mozzarella with a touch of balsamic vinaigrette.
Ingredients:
farro, chicken broth, cherry tomatoes, mozzarella cheese, basil, almonds, red onion, balsamic vinaigrette
www.foodnetwork.com
Get Maple-Walnut Cheesecake Recipe from Food Network
Get Maple-Walnut Cheesecake Recipe from Food Network
Ingredients:
graham crackers, walnut, brown sugar, butter, cream cheese, sugar, eggs, flour, heavy cream, lemon juice, maple, maple syrup
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Jackson Cannon's Jack Rose is a lively apple brandy cocktail with lemon juice and grenadine that comes together in a matter of seconds.
Jackson Cannon's Jack Rose is a lively apple brandy cocktail with lemon juice and grenadine that comes together in a matter of seconds.
www.allrecipes.com
Cabernet Sauvignon, brandy, apples, and fresh citrus are the key elements of this sparkling sangria you can make the night before a party.
Cabernet Sauvignon, brandy, apples, and fresh citrus are the key elements of this sparkling sangria you can make the night before a party.
www.allrecipes.com
Artichoke hearts, walnuts, and Parmesan cheese are combined to make a pesto sauce to dress up farfalle pasta. Serve hot or cold.
Artichoke hearts, walnuts, and Parmesan cheese are combined to make a pesto sauce to dress up farfalle pasta. Serve hot or cold.