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My version of a traditional Brazilian dish that I 'tweaked' to reduce fat while keeping the rich flavors famous in Brazil....my Brazilian friends gave this version rave reviews! Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.
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This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”) It's also far easier to make than you may think A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks
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Spicy smoky sausage adds flavor and zest to a simple stew of zucchini and potatoes.
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Use your summer crop of rhubarb to make this delicious wild rice rhubarb pilaf with almonds and golden raisins.
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This Greek recipe comes from Crete. It is a filled cookie with a filling of walnuts, almonds, sesame seeds, and honey.
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This is a very crunchy, very satisfying coleslaw with ramen noodles, cabbage, toasted almonds and sesame seeds. The dressing is vinegar and oil with lots of herbs and a tad of sugar.
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This cake is pale in color, but very rich--much richer than an angel food cake.
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A tangy twist on standard sage dressing. I stuff my bird and bake the rest in a casserole or slow cooker.
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Avocado and cantaloupe top arugula leaves in this tangy salad drizzled with a cider vinaigrette.
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Spice cookies from Scandinavia have a hint of lemon and a kick of black pepper, in addition to the cinnamon, ginger, and cloves that will make your kitchen smell like Christmas.
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This is a crisp lettuce salad with a zippy sweet and sour dressing. Always a hit at a gathering, but doesn't store well. Very quick to prepare at the last minute.
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A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.