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Mango and shrimp salad with mint and lime dressing is a refreshing salad to prepare on hot summer days.
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This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Thai-inspired recipe combines the flavors of the grill with Thai red curry beef to create an unbelievably delicious flank steak.
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Chuck roast is slow-cooked for 8 to 10 hours with barbeque sauce ingredients, including liquid smoke. Shredded for sandwiches, it will serve a dozen.
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My recipe is reversed engineered from the many Salvadoran curtidos I've tasted around the Los Angeles area. Most internet recipes don't allow enough pickling...
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Green bean casserole takes on an Italian-inspired twist with the addition of onions caramelized in balsamic vinegar and a Parmesan cheese topping. Serve at Thanksgiving or for a special occasion.
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Quick and easy to make, this unique pie is a slice of Norway, combining sour cream, sugar, cinnamon, nutmeg, cloves, white vinegar, and raisins into a surprisingly winning concoction!
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This one is a salad that has a great combination of sweet and sour. It is great with chicken or any simple entree. I am always trying to make up new, crazy, salads and this one has been a work in process for 10 years. The fresh dill is not a necessity if you have a hard time finding it but if you do care to splurge on fresh herbs, it adds a great flavor!
cooking.nytimes.com
Macerated desserts are simply fruit steeped in a flavored sugar syrup, wine, liquor, vinegar or citrus juice, usually for a couple of hours or overnight During the process, the fruit becomes slightly softer, its flavor infused with spices, juices or wine Fruit can be nicely complemented not only by a simple sugar syrup, but also by orange or lemon juice, wine, liqueurs and vinegar
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Tofu cubes are marinated in soy sauce, maple syrup, ketchup, vinegar, and seasonings, and then baked in the oven. The tofu can be used as a hot or cold snack or as a salad topping.
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Poaching is an easy technique to have in your back pocket for moist, flavorful salmon every time. Here, the poaching liquid and cream sauce are infused with fresh rosemary.