Search Results (2,043 found)
cooking.nytimes.com
This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A cool, slightly sweet drink for a hot afternoon combines cucumber juice, watermelon juice, and lime.
Ingredients: watermelon, cucumbers, fruit
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A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.
Ingredients: watermelon, sugar, fruit
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This recipe makes a large quantity of fiery hot salsa: whole peeled tomatoes are seasoned with a variety of hot peppers, lime juice, and lots of cilantro.
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Cook ground turkey with prepared taco seasoning and bell pepper to put atop piles of salad greens and tortilla chips to make a quick and easy taco salad.
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Butter, sugar, flour and jam are all you need to make these Swedish thumbprint cookies.
Ingredients: butter, sugar, flour, fruit jam
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Courtesy of The Malaysian Kitchen cookbook, these plump prawns swimming in a creamy, complex sauce of chili, tomato, garlic, ginger, and curry leaves, demand...
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Thinly sliced zucchini chips, drizzled with honey and herbs, are a favorite keto and gluten-free snack, and also ideal for a paleo diet.
Ingredients: zucchini, honey, mixed herbs
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Spread on the flavors of autumn.
Ingredients: butter, mixed herb, salt
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Get Spring Pea Soup Recipe from Food Network
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This is a wonderful make-ahead pie that 's made of a chocolate cookie crumb crust spread with a sweet buttery layer, and a whipped cream filling studded with chopped dates, nuts, crushed pineapple and sliced bananas. Chocolate crumbs add a perfect finishing touch. Chill this heavenly pie overnight.
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This recipe uses cherries, walnuts, and chocolate to make a rich cookie that's great for entertaining.