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This recipe is by Regina Schrambling and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is more of a Chinese-American invention than an authentic Mongolian classic. Nonetheless, it's a fantastic example of America's love of Chinese food.
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Popcorn is coated with brown sugar and corn syrup caramel then baked for a crunchy treat.
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Rose syrup, saffron, cardamom, and pistachios turn a plain carton of vanilla ice cream into an exotic dessert.
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This drink plays with many of the original tiki cocktail flavors: cinnamon, honey, grapefruit, lime, and, of course, copious amounts of rum.
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Get Cider-Roasted Pork Tenderloins Recipe from Food Network
cooking.nytimes.com
The rules for matching cocktails with food are a lot more lax than with wine Really, anything goes, though the more complicated and layered the ingredients are in the glass, the more involved your accompanying hors d’oeuvres can be, and vice versa For simpler cocktails, simple foods work best
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The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!
Ingredients: brown sugar, milk, corn syrup, butter
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Delectable dim sum is at your fingertips with this amazingly easy recipe. A tasty mixture of ground pork, fresh ginger, garlic, green onion, soy sauce, sesame oil, egg and Chinese cabbage is rolled into wonton skins. Steam and serve to party guests.
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Chili powder, turmeric, garlic, and ginger provide the flavor to chicken and tomatoes in this simple main course recipe.
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Pineapple juice and chai tea are mixed with plenty of rum and vermouth for a refreshing punch inspired by the island of Reunion.