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This fortified wine cocktail recipe has cream sherry, dry vermouth, sweet vermouth, and orange bitters.
Ingredients: cream sherry, vermouth, orange
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Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.
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This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Candied kumquat peels are easy to prepare. Simply boil the peels with sugar and water, dry overnight, and eat the next morning!
Ingredients: kumquat, sugar, water
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This is a rich pie that 's made with evaporated milk, lots of milk and eggs, and plenty of coconut. The filling is cooked until thick and creamy, and it 's immediately poured into a baked pie shell and chilled.
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These light and spongy gluten-free chocolate chip muffins are made with almond flour instead of regular flour.
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This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
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Get Sauteed Chicken Breast with Whole Grain Mustard and Sage Recipe from Food Network
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.
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Delicious! Use ripe mangoes for best results.
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These mojo-style black bean and brown rice bowls are an easy lunch or dinner option full of zesty, savory flavor.