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cooking.nytimes.com
Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil (I would rule out only thyme, tarragon and rosemary, unless you use them in minuscule quantities.) If you don't have a grill, many readers have baked it at 425 and been happy with the results.
Ingredients: steaks, olives, herbs, garlic
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These Marty Bars, packed with oats, fruit, and sweetened with applesauce, are a quick and easy choice for a light breakfast on-the-go.
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Browned ground beef is tossed with two kinds of cheese, crushed tortilla chips, and mixed salad greens, and topped with zesty Italian dressing.
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I asked my son what kind of ice cream he would like for the holidays. He replied "Pumpkin Pie ice cream!" so I came up with this. It tastes like the last bite...
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Soft, cake-like pumpkin cookies with pecans and white chocolate chips.
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My brother Webb invented this cake, he loves to cook.
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 50 minutes, plus 30 minutes steeping and 12 hours resting after processing. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: wine, thyme, lemon juice, pectin, sugar, butter
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Spicy bar cookies made chewy with dried cranberries, pecans, and oatmeal are a wholesome snack.
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Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.
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All the goodness of a pumpkin pie is blended into a smoothie and topped with crushed cinnamon graham cracker crumbs.
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This recipe uses Hubbard squash to make a custard-like pie filling for a sweet treat destined to become an annual favorite at family holiday gatherings.
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Bread cubes, currants, raisins, and pecans are the featured ingredients in this pudding spiced with cinnamon, allspice and cloves.