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Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary. Grace Parisi's version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.
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Cardamom flavored frozen dessert made with condensed and evaporated milk, white bread and whipped topping.
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Peppermint liqueur has been made at the Cape (South Africa) since before 1800. Very refreshing!
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Crackers add a crunchy and salty layer to this easy saltine cracker brittle that is topped with semisweet chocolate chips and almonds.
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Sweet onion, fresh green beans, feta cheese, garlic and several vinegars mingle in this piquant salad.
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Grilled fresh sweet corn combines with chopped tomatoes, avocado, and cilantro in a light vinaigrette dressing.
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This eggplant is great served as a side dish, or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians.
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A recipe from Plated for seared skate wings with papas bravas and paprika aioli.
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Nori seaweed sheets are filled with sticky rice, tofu, cucumber, avocado and carrot. Serve with wasabi and pickled ginger for an authentic Japanese treat.
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Your kids can pitch in and help with this easy deep-dish apple pie covered with a crispy brown sugar oat crumble that takes it over the top.
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Buttery croissants replace standard English muffins in this elegant egg breakfast dish. Asparagus spears add a fresh and flavorful crunch.
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A simple dessert with a baked topping drizzled with butter makes use of the summer's abundance of fresh plums.