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cooking.nytimes.com
Traditional kulfi is made by boiling milk to reduce it, and to concentrate the milk solids, then freezing the base with flavorings such as fruit pulp, spices or nuts Though kulfi is often compared to ice cream, it's nothing like it: Kulfi isn't churned The protein and sugar create a rich, dense texture that is slightly crystalline and quick to melt
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Get Applesauce with Strawberries Recipe from Food Network
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Spinach is simmered with cream of mushroom soup, butter and garlic salt. It doesn't get much easier than this!
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This classic slow-cooked lamb recipe creates a rich, hearty tomato sauce for serving at Easter with Greek pasta coated in olive oil and aged myzithra cheese.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Eating quinoa is a great way for vegetarians to get protein.
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This is THE morning after dish, my saving grace after a liquid night out. So simple and so good, you may find yourself preparing it without the hangover.
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Egg roll [Gye Ran Mal E] is good side dish which is easy to be served with other dishes. It is full of protein and well known for picnic food as all children...
Ingredients: eggs, carrot, spring onion, salt
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I love the combination of eggs and asparagus. The toasted baguette bits soak up the runny egg yolk- yum.
Ingredients: eggs, asparagus, baguette
cooking.nytimes.com
When a friend offered me sorrel from her garden I accepted gladly I love the tangy flavor of this green leafy vegetable and will always buy it if I see it in my farmers’ market You don’t need much to contribute lots of lemony flavor and vitamins C, A, iron, calcium and magnesium
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Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences.
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Bacon and Pimiento Mac 'N Cheese with Spicy Breadcrumbs