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Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: “The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce Pitchers of clear, cold iced tea are all that have to be added.” The original recipe called for bran breakfast cereal, but we’ve adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.
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I tried to post this a minute age but it showed up under puddn? Here goes again
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These cookies are a great way to use pumpkin in a way that allows the pumpkin to shine without intimidating non-pumpkin eaters. Their cakey texture more similar...
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicharrones Fish Tacos with Chipotle Tartar Sauce Recipe from Food Network
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Fish tacos, that great meal of the Baja Peninsula, and a taste of summer They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.
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Get Lime Chicken Tacos Recipe from Food Network