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Use this recipe to make a quick Thai-style peanut satay dipping sauce with peanut butter, coconut milk, soy sauce, and ginger.
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This recipe is by Elaine Louie and takes 30 minutes, plus 3 hours soaking. Tell us what you think of it at The New York Times - Dining - Food.
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It has a Chinese-sounding name, but these pork tenderloin cutlets seasoned with tarragon and served in a creamy wine-Dijon mustard sauce are more French in inspiration. They're sprinkled with toasted almonds and green onions.
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Get Coq au Vin Recipe from Food Network
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An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.
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A peanut butter cookie filled with chocolate chips, peanut butter chips, and peanut butter cups. If you like peanut butter and chocolate - these cookies are for you!
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An easy and delicious recipe for honey snaps using golden syrup, a liquid sweetener known in England and prized for its toasty flavor.
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Squash blossoms make a tasty treat! These zucchini blossoms are fried and can be stuffed with cheese for a delicious snack.
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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This simple chocolate-drizzled coconut macaroon recipe makes chewy, addictive cookies.
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Your Christmas dessert dreams come true.