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Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California She has a varied roster of preparations, all of which will work with any good quality brown rice In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top
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Get Citrus Ginger Crusted Tuna Loin Served with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette Recipe from Food Network
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Get Smoked Gouda Mac and Cheese with Green Tomato Chow Chow and Sweet Tea Chicken Recipe from Food Network
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A light pie with lots of cannoli flavor. A big success at holiday parties. More or less cherries, almonds or chips maybe used according to taste.
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A gluten-free adaptation of the traditional Seven Layer Bar recipe. All ingredients are available in ordinary supermarkets. Be sure to check the packaging on your ingredients to make sure they are indeed gluten-free.
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These chocolate and coconut cookie bars have a graham cracker crust.
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This kid-friendly recipe using quick rolled oats, flour, butter, raspberry jelly, and almonds, is an easy bar cookie junior chefs will enjoy making.
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English toffee cookie bars layered with chocolate, almonds, and sweetened condensed milk are easy to prepare and will be gone in minutes!
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Crispy cereal, almonds, and pecans are coated with a sweet, buttery mixture that's sure to please!
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Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be made into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.
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Ricotta is the new yogurt! With blueberries, coconut, and almonds, this breakfast bowl is a treat that will keep you going all morning long.
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Get Vacherin Recipe from Food Network