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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
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The complex, earthy flavors and aromas of root vegetables are released by a brief sautéing.
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Get Banana Coconut Luau Cake Recipe from Food Network
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Classic shrimp jambalaya with long grain rice, chicken broth, onion, bell peppers, celery, garlic, tomatoes, creole seasoning, and fresh shrimp.
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An easy banana pudding recipe that includes vanilla wafers mixed in. This banana pudding will make your taste buds go crazy!
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Get Pasta Salad with Lemon-Pesto Dressing Recipe from Food Network
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A recipe for making your own cured salmon at home.
cooking.nytimes.com
For an impressive dessert, try these flaky phyllo pastries, which are not at all difficult to make Form little packages of phyllo leaves brushed with butter, add a smear of sweetened ricotta and top them with ripe figs cut into star shapes Lightly sugared, baked and drizzled with honey, they are a cross-cultural pleasure, almost like a French tartlet, but with Middle Eastern undertones
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The silky carrot puree mixed with cheddar is a terrific source of vitamin A and helps reduce the amount of fat in the recipe.
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This is so easy! People are always amazed when I give them the recipe. You can make it as spicy as you want or not at all.
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French vanilla ice cream lightly coated with Irish cream liqueur, then bathed in hot brewed coffee. A sweet, creamy coffee treat.