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This fruity concoction gets its name and its alcohol content from Pimm's No. 1, a British spirit. You can find it at any well-stocked liquor store.
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Cucumber, mushrooms, ginger, and lime make this refreshing Asian inspired salad for 2, which can be served as a spicy vegan main dish.
cooking.nytimes.com
My stripped-down version of chiles rellenos calls for stuffing seeded, raw poblano halves with spiced, almond-studded ground beef, then baking everything until the pepper flesh melts into a velvet pocket surrounding the fragrant meat For a sauce, I make my favorite tomatillo salsa verde, though jarred green or red salsa would shave some time off the recipe.
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Learn how to make colorful mango salad. For pics and other recipes goto: http://hannascreation.com/mango-salad/
cooking.nytimes.com
This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Raspberry Picante Paloma Pitchers Recipe from Food Network
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This has hints of the caribbean with the mango but also a hit of heat with the pepper jelly. It is a bold sense of flavors, but served over a very simple jasmine...
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This recipe for red wine sangria with apple liqueur, fruit juice, and a fresh citrus garnish makes a delicious, refreshing drink for one.
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John Shields of Town House in the small town of Chilhowie, Virginia, composed this dish from ingredients he picked up at his local supermarket.
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This savory, vegetarian side dish combines quinoa with celery, carrots, and turmeric.