Search Results (14,223 found)
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut oil.
This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut oil.
www.allrecipes.com
The proportions are nice in this pastry dough, with just the right ratio of flour to shortening to water. Everything incorporates perfectly and the dough is easy to roll out. This recipe for flaky, tender crust doubles well and freezes nicely.
The proportions are nice in this pastry dough, with just the right ratio of flour to shortening to water. Everything incorporates perfectly and the dough is easy to roll out. This recipe for flaky, tender crust doubles well and freezes nicely.
www.delish.com
These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.
These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.
Ingredients:
shallots, cloves, coriander, cumin, turmeric, lemongrass, fish sauce, salt, canola oil, chicken thighs, garlic, ginger, peanuts, coconut milk, brown sugar, lime juice, soy sauce, red pepper
www.foodnetwork.com
Get Acai Berry Smoothie Bowl Recipe from Food Network
Get Acai Berry Smoothie Bowl Recipe from Food Network
www.allrecipes.com
Cool off on a summer day with a pina colada-inspired blend of Irish cream liqueur with rum, pineapple juice, and cream of coconut.
Cool off on a summer day with a pina colada-inspired blend of Irish cream liqueur with rum, pineapple juice, and cream of coconut.
www.chowhound.com
These tasty gluten-free, Paleo (I think) muffins do not contain agave for all of the agave-phobes out there.
These tasty gluten-free, Paleo (I think) muffins do not contain agave for all of the agave-phobes out there.
www.allrecipes.com
Coconut macaroons can be made vegan by using coconut oil and maple syrup, creating a rich cookie similar to popular Naturally Raw Coco-Roons® found in health food stores.
Coconut macaroons can be made vegan by using coconut oil and maple syrup, creating a rich cookie similar to popular Naturally Raw Coco-Roons® found in health food stores.
www.foodnetwork.com
Get Butternut Squash Risotto Recipe from Food Network
Get Butternut Squash Risotto Recipe from Food Network
Ingredients:
chicken stock, water, olive oil, onion, cloves, arborio rice, dry white wine, butternut squash, butter, sage, parmigiano reggiano
www.allrecipes.com
Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.
Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.
Ingredients:
linguini, olive oil, chili oil, shrimp, sugar snap pea, cloves, dry white wine, pasta, butter, lemon juice, basil
www.allrecipes.com
These coconut cupcakes with curry lemon curd and a sweet basil cream topping are regal enough for a queen! They take time to create, but the end result is worth it.
These coconut cupcakes with curry lemon curd and a sweet basil cream topping are regal enough for a queen! They take time to create, but the end result is worth it.
Ingredients:
heavy whipping cream, basil, sugar, eggs, curry powder, lemon juice, lemons, butter, cake mix, coconut, water, vegetable oil, confectioners sugar, cream cheese, dragees
cooking.nytimes.com
This dish is inspired by a Greek recipe from Diane Kochilas’s “The Glorious Foods of Greece” that calls for giant white beans and about three times as much olive oil I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often) I love the textures here
This dish is inspired by a Greek recipe from Diane Kochilas’s “The Glorious Foods of Greece” that calls for giant white beans and about three times as much olive oil I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often) I love the textures here