Search Results (17,216 found)
cooking.nytimes.com
This recipe is by Jacques Pepin and takes About 20 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cinnamon, limes, water, honey, red wine
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Rolled oats, tomato juice, and onions combine with lean ground beef for an easily prepared meatloaf. It bakes in one hour.
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These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.
cooking.nytimes.com
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally
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Garlic, mingles with cabbage, carrots and cauliflower in this soup of autumn vegetables to make an unforgettable soup. This fantastic soup recipe was given to me by a friend who runs a restaurant in the Spanish town where I live. Believe me...you will be hooked after the first spoonful.
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Get Spanish Chicken and Potato Roast Recipe from Food Network
www.chowhound.com
Enjoy this Spanish Bar Cake recipe with ingredients and easy step-by-step directions from Chowhound.
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A simple, tasty traditional Spanish side dish of fresh green beans with tomatoes and lightly seasoned with chives, lemon, and bay.
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Feed a hungry crowd with this slow cooker Spanish rice, a super-easy one-pot meal of beef and rice simmered in a rich and spicy tomato stew.
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Creamy, sumptuous vanilla custard baked until it just jiggles a little has a topping of golden caramel syrup in this traditional Spanish dessert that has conquered the New World.
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Made with chufa nuts.
Ingredients: nuts, water, sugar, cinnamon