Search Results (12,170 found)
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This pea custard salad recipe has a creamy pea custard and a crisp salad with asparagus and butter lettuce.
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A hearty white bread made in the bread machine with instant potato flakes.
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A simple dessert using pumpkin and yellow cake mix. Watch out, pumpkin pie!!!
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Golden hazelnut praline is folded into whipped eggs and cream and frozen into a nutty semifreddo for a fancy, Italian-inspired dessert.
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A lovely light soup to serve as a wonderful starter on a winter-day.
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A delightful winter concoction of fruit juice and red wine - spiced and served hot with a cinnamon stick.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 2 hours 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Farro cooked with onions and garlic and tossed with sautéed swiss chard and radicchio
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Pecan halves are tossed in an orange and vanilla-infused seasoning for a unique candied pecan snack.
cooking.nytimes.com
This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
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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Eggplant cubes are stir-fried until browned, then simmered in a spicy Asian-inspired sauce with onion and garlic until meltingly tender.