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A refreshing punch made with cranberry juice, lemonade, white wine, club soda and champagne. Fruity, but not too sweet.
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Beef and rice stuffed zucchini with mint and parsley are simmered on the stovetop until tender, then served with a fresh egg and lemon sauce.
cooking.nytimes.com
Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa They can be soaked overnight so they’ll cook faster and have a lighter, softer texture, but it’s not necessary A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat
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Tiny frozen peas are a time-saver here, since they require no cooking, just thawing. They also happen to taste better than most of the fresh peas available. The tomato, though, needs to be fresh and vine ripened. If you cant get a good one, omit it
cooking.nytimes.com
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion Yogurt also gives the omelet a light, fluffy texture Make this with winter squash in winter and with zucchini in summer.
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Get Pancake Lasagna Recipe from Food Network
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Laurie Benda of Madison, WI, created this edible ode to garlic, which was awarded first prize at the 2008 Gilroy Garlic Festival.
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Gluten-free, sugar-free, super-easy apple crisp sweetened with maple syrup. Delicious on its own or with ice cream!
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This is a great warm weather cocktail with or without the splash of bitters.
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Get Maple Bacon Ice Cream Recipe from Food Network
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Just when you thought maple bacon couldn't get any better, we went and added cornbread.
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Pureed raspberries and cream are mixed together creating a smooth and creamy ice cream everyone in the whole family will enjoy.