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cooking.nytimes.com
When it comes to short ribs, you have choices Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe Bone-in short ribs require a very large pot and are somewhat more awkward to plate
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Get White Velvet Soup Recipe from Food Network
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A colorful mix of nuts, berries, and seeds make this trail mix great for an energizing breakfast or quick and easy snack on-the-go.
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A Cornish hen is marinated overnight in an aromatic yogurt mixture, then cooked in the microwave oven. The characteristic red color comes from food coloring...
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You can use the apple peels and cores left over from making an apple dish to make a delicious, low-budget apple drink. Just be sure to take out the seeds.
Ingredients: apples, water, sugar
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A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.
Ingredients: watermelon, sugar, fruit
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Get Chicken Salad Recipe from Food Network
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A delicious and colorful side dish, especially good served with lamb or other grilled meats.
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Get Catfish Gumbo Recipe from Food Network
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Get Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger and Toasted Sesame Seeds Recipe from Food Network
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a tweaked, reduced quantity version of the one at hindustanlink.com, see this topic: http://chowhound.chow.com/topics/450702 It is a work in progress...