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cooking.nytimes.com
The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish
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Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
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These refrigerator dill spears are great with a sandwich, as a stand-alone snack, or chopped up as hot dog relish.
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Veggie dogs are wrapped in homemade dough for an updated classic.
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This is my husband's recipe, and it's only one of two curry dishes I will eat. Even my four year olds love it! Curried beef combined with mixed fruit and veggies - all in one skillet!
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A big slice of ham, with a fruity marinade of sparkling grape juice, orange juice and spices.
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A sear-the-tongue serrano sauce.
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Get Creamy Caramel Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fragrant rosemary and heady vanilla add an elegant touch to this fruity dessert topping.
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This is a traditional German beet salad with a simple oil and apple cider vinegar dressing and caraway seeds that can be eaten warm or cold.
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A classic Blood and Sand cocktail recipe, with Scotch whisky, sweet vermouth, orange juice, and Heering Cherry Liqueur.