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Fresh tuna is marinated in a sweet marinade of fish sauce, lime juice, and honey, stir-fried, and then tossed with garden fresh tomatoes, basil, and cilantro. A small, red chile pepper adds spice to this warm tuna salad.
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Call it sushi in salad form. The overall effect is pretty close to that of the Japanese specialty, even though the rice is arborio (short-grain, but not sushi rice), the salmon is smoked (not raw), and the spicy kick comes from horseradish (not wasabi).
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Treat yourself with this elegant and refined after-dinner delight from Adrianna Adarme of A Cozy Kitchen.
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Get Pear-Pecan Upside-Down Cake Recipe from Food Network
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Get Pork Chops with Pear Chutney Recipe from Food Network
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Get Upside-Down Pear Chocolate Cake Recipe from Food Network
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This sweet but zippy salsa is a great way to use summer fruits and vegetables. Try it on pork or chicken at your next cookout.
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Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
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Get Really Slow Roast Pork Shoulder with Crispy, Crispy Crackling and Garlic Roast Potatoes Recipe from Food Network
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Get Grilled Abalone Steak and Fruit Skewers Recipe from Food Network
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These are sensational. Flour tortillas are deep fried and shaped into cups, brushed with honey, filled with ice cream balls coated with cookie crumbs and pecans, and then topped with lovely spiced pears.