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Spiced apple slices, so popular served alongside of all kinds of meats, can be imitated with zucchini and cucumbers! This recipe uses pickling lime to add crispness to zucchini slices, which are colored red and flavored with cinnamon red hots before being canned. The recipe takes several days, but only a few minutes each day.
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Use homemade vegetable juice or store-bought tomato juice to make this Michelada: a spicy, savory, tangy, and amazingly refreshing beer cocktail.
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Chicken is simmered in coconut milk with galangal, lemongrass, and green onion in this tom kha gai soup, a fresh Thai lunch or dinner recipe.
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Get Sake Cosmo Recipe from Food Network
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Get Charred Tomatillo Margarita Salsa Recipe from Food Network
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This brisket gets rubbed with seasonings, braised and roasted so it's super-tender with a crisp crust; it goes perfectly with the garlicky oregano sauce.
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This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An elegant salad recipe of warm lobster tossed with tarragon butter and served over butter lettuce.
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Beautiful summer berry and banana dessert terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.
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Get Curried Salmon Cakes Recipe from Food Network
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Maura Kilpatrick's killer parfaits are the perfect contrast of cold, crunchy, and creamy. They're fabulous for entertaining, because you can make the caramel cream, granita, and caramel ahead of time and assemble them just before serving.
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Riesling, peach schnapps, and apple juice are infused with pineapple, oranges, and apple slices in this refreshing summer sangria recipe.