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These bite-sized appetizers are creamy, spicy, and cheesy. Why choose between stuffed mushrooms or jalapeno poppers when you can have both? At the same time!
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Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
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Get Korean Bulgogi and Mushroom Tacos Recipe from Food Network
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Jazz up your cranberry sauce this year with the addition of pomegranate seeds and port wine to your traditional Thanksgiving table side dish.
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This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Jerk Cornish Hens Recipe from Food Network
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This recipe is by Amanda Hesser and takes 2 hours 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. They are nutty and rich, slightly chewy with a crunchy exterior. Pistachios or almonds can be substituted for the walnuts.
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Leftover Thanksgiving cranberry sauce is put to good use to make this recipe for delicious muffins, perfect for breakfast, brunch, or as a snack.
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Rice is cooked with cardamom and orange food color, then combined with sugar, raisins, walnuts, almonds, orange zest and cream in this warm Pakistani dessert.
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A slightly sweet loaf of bread with subtle flavors of vanilla, coriander, and cardamom is made with the dough cycle of a bread machine but baked in the oven. Try it to make a peanut butter-and-jelly sandwich.