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This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
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Wrap this authentic larb gai in fresh lettuce leaves to contrast the flavors of fish sauce, lime juice, and toasted rice.
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A touch of sugar adds an extra flavor dimension in this traditional Indonesian fritter. It's a delicious and fun family treat.
Ingredients: flour, salt, baking powder, bananas, sugar
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Costeno amarillo chile peppers are toasted to bring out their full flavor, then blended with tomatillos and other ingredients to make a delicious topping for a variety of dishes.
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This raw and vegan pudding is made with avocado, banana, and cocoa powder pureed for a creamy and refreshing treat.
Ingredients: avocado, bananas, cocoa
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Can you say yum!!! I had these at a French breakfast restaurant, this recipe is the closest I can get it. Its so quick and easy but looks and taste like a gourmet breakfast! You can use any fruit you would like - strawberries, kiwi, pineapple are all great too !!
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Very elegant, and so easy to make - you will love this lemon and lime vodka drink.
Ingredients: lemon, citron, lime juice, sour mix, ice
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This simple cake mix banana bread is very delicious!
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This simple three bean salad combines kidney beans, garbanzo beans, and green beans with a flavorful vinaigrette dressing. It is perfect for picnics and potlucks.