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Jeanine Donofrio lends us her Dark Chocolate Avocado Mousse recipe from her cookbook, The Love & Lemons Cookbook.
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The choux pastry for the profiteroles is made with matzo meal and margarine, making it appropriate for a dairy or meat meal. The tropical treatment of the filling gives this classic French dessert a fun new twist.
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Pumpkin, acorn squash, and sweet potatoes are mashed together in this silky and satisfying soup.
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Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.
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This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.
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Decades ago my mom made a no-bake cookie that I loved: melted butterscotch morsels, chow mein noodles, done. Combining the ingredients in a straight up cookie...
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A few years ago The Cayman Islands was heavily impacted by Hurricane Ivan. In the aftermath people quickly needed to cook/eat the meats before they spoiled...
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Ginger, almond flour, arrowroot, and molasses combine to perfection to make these crispy and sweet gluten-free vegan gingerbread cookies.
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Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly.
cooking.nytimes.com
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
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Use up the last of summer's zucchini in this easy whole wheat muffin recipe with a touch of pumpkin pie spice to welcome the fall season.
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Carrot slaw is a Southern favorite salad, made with grated carrots, raisins, pineapple, and coconut flakes. This one uses yogurt instead of mayonnaise for extra lightness.