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I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice.
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These authentic egg-free Australian cookies are made with oats, coconut, and golden cane syrup.
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This is an adaptation of a classic cabbage dish that I never tire of The cabbage cooks for a long time, until it is very tender and sweet I like to serve this with bulgur, or as a side dish with just about anything
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Get Filet Mignon Sandwich with Onions, Camembert, Fried Egg and Chimichurri Recipe from Food Network
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Spicy mustard greens, chile sauce, and cornichons liven up this potato salad.
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Watermelon rind is cooked in a syrup infused with basil and spearmint then dehydrated into sweet, chewy candy in this 5-ingredient recipe.
Ingredients: watermelon, water, sugar, spearmint, basil
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A rich eggy bread, made easier by preparing the dough in the bread machine.
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Get George's Artichoke Tuna Salad Recipe from Food Network
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Mai tai recipes call for a seldom-employed artificial almond syrup called orgeat, or orzata, depending on whether you’re buying the faux-French version or the faux-Italian one The problem is that faux-ness Though orgeat is conceptually tethered to tiki, its twisted history predates tiki’s by a long stretch
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Make your own delicious California sushi rolls with seaweed sheets, sweet and tangy sushi rice, cucumber, avocado, and a creamy imitation crab filling.