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This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This raisin and nut filled pumpkin cake has a ribbon of coconut cream cheese filling running through the middle. It's a crowd-pleaser at every family gathering.
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These Gluten Free Pumpkin Pie Muffins are easy to make and will fill your kitchen with the wonderful smell of autumn. They are very moist on the inside. Beware...
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Fat little Chinese stuffed dumplings, filled with a savory beef and shrimp filling, are browned in a skillet, then steamed until hot and tender.
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Simmer chicken in a spicy, orange juice-based sauce for a quick and simple dinner. Serve alongside noodles and a green salad for a complete meal.
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Spiced waffles made extra moist with the addition of applesauce are served with warm apple-pie filling and fresh whipped cream.
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Peas, carrots, and tofu are simmered together in coconut milk with spices, creating a warm, savory Indian favorite. Serve over hot rice, with yogurt on the side.
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If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken.
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Enjoy this coconut version of flan cake with a hint of cinnamon for a delicious dessert.
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Get Shrimp Fried Rice Recipe from Food Network
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Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it altogether.
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Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers.