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This recipe is by Robert Farrar Capon and takes 1 hour, plus freeze time. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, onions, vegetable oil
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Your friends will be so curious to see what it tastes like it will go in seconds. The bitterness of the eggplant and the chocolate are so good together! You will love this as a snack or desert--it is lovely! Great for parties easy to make... unusual and yet so yummy!
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Get Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing Recipe from Food Network
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Pound chicken thighs flat, marinate in a mixture of lemongrass, soy sauce, and fish sauce, and grill to get delicious, Vietnamese-style chicken.
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Get Lemon Grass Parfait with Warm Pineapple Salsa Recipe from Food Network
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A honey-and-lemon-juice dressing is drizzled over arugula, fennel, oranges, and olives in this tasty salad recipe.
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A unique pesto made from garlic scapes, parsley, and walnuts is tossed with fettuccine pesto and shrimp in this light, elegant main dish.
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Capers, pickle juice, and hot sauce make this remoulade recipe unique. The non-fat Greek yogurt makes it creamy, delicious, and lower in fat.
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A homemade pineapple cake is topped with a caramel-pecan sauce that soaks into the cake.
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Upgrade: Add some extra veggies, subtract the extra fat, and scoop up this guilt-free indulgence.
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Moist muffins made with orange juice, buttermilk, and chocolate!
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I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care much for lamb. Hope you like it, too.