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Buttery little thumbprint cookies have a refreshing creamy lime-flavored center for a different taste and look on your holiday cookie tray.
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This Persian zeytoon parvardeh, a green olive dip with pomegranate molasses, fresh herbs, and lemon juice, tastes great with pita bread.
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Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.
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This tasty seafood salad is comprised of real shrimp and crab meat tossed with crunchy vegetables and some fresh jalapeno for zing!
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This is crisp refreshing salad, perfect for a hot summer evening. The cabbage is shredded, the snow peas blanched, the carrots and peppers julienned, and the green onion diced. Everything is tossed with a vinegar and oil dressing and chilled.
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This recipe is traditionally served with German sausages.
cooking.nytimes.com
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe Ms Richer’s father loved kasha and died on Thanksgiving more than a decade ago
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Second-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Get Pain Perdu Recipe from Food Network
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Get Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon Recipe from Food Network
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With a nod to the famous 'bull shot' cocktail, this tasty bloody mary mix adds beef consomme for savory flavor. Drink it as is over ice or add vodka. Adjust the spices to your taste -- this version is spicy!
cooking.nytimes.com
The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe Toasting and then grinding the spices — peppercorns, coriander, mustard seeds and cardamom pods — used for the spice rub helps to even out their flavors so that they blend with the mild flavor of the shrimp Serve them over fresh ripe peaches and tender spinach wilted by a hot mixture of ginger, vinegar, orange juice and curry powder.