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cooking.nytimes.com
The Sgroppino is an old between-course palate cleanser, dessert or aperitif drink that marries prosecco with sorbet and a touch of vodka It’s a simple enough affair once you have the sorbet, in this case made from white peach puree You very gently whisk the spirit (in this case, peach brandy or peach vodka) and wine (in this case, prosecco) into the sorbet and turn it into a glass, to be consumed, ideally, quickly, while it still retains a bit of the semifreddo intact.
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A quick, easy chicken pho recipe. You will need rice vermicelli noodles, a rotisserie chicken, chicken broth, basil, mung bean sprouts, and Sriracha.
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Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Canned peaches, bananas, yogurt, and orange juice deliver a delicious smoothie in mere minutes.
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Instead of rolling your own California rolls, you can toss all the components - crabmeat, avocado, nori, and rice - into this sushi salad.
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Get Sam's No.3 Kickin' Green Chili Recipe from Food Network
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Arguably the most popular German sausage.
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Get 4-Bean Relish Recipe from Food Network
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These cookies with cinnamon, ginger, nutmeg, and a hit of black pepper are ideal for the holiday season.
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Get Yellow Chile Spring Rolls and Tropical Fruit Salad Recipe from Food Network
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Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.