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This recipe is by William Grimes and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh lemon, ginger, and cinnamon sticks are infused in water for a refreshing, healthful, (almost) no-calorie alternative to soft drinks.
Ingredients: lemons, ginger, cinnamon, water
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Fresh cucumber, black tea, simple syrup, and carbonated water are combined to make these refreshing tea spritzers served over ice.
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Freshly roasted poblano chiles and sour cream create a piquant sauce bathing these chicken enchiladas.
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Old fashioned potted meat recipe, consisting of cooked beef that is passed through a food grinder and blended with butter. It can be stored in the refrigerator for no more than 1 week. Best served on really hot bread or toast. No extra butter needed!
Ingredients: beef stew, butter
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cooking.nytimes.com
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg I like to freeze them, and the soup, in advance.
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A sophisticated smoked salmon with caviar on cucumber recipe.
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cooking.nytimes.com
This soup is very easy to make and very delicious It is in fact so easy to make that it really is the sort of thing you can summon the will to cook even when you arrive home from work hungry I originally made it out of nostalgia for a soup I had in college that endows its eater with good soup manners
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Egg substitute, part-skim mozzarella, and fat-free evaporated milk are what make this delicious quiche waist-line friendly.
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Get Mexican Tortilla Pizzas with Chorizo Recipe from Food Network