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This recipe is based on the proportions Alice Medrich uses in her heavenly Labne/Lebne/Lebneh Tart from Pure Dessert (buy that book if you haven't already...
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This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Beet Salad with Oranges and Creamy Goat Cheese Dressing Recipe from Food Network
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An healthy salad of roasted beets with goat cheese, arugula, and pistachios.
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Here's a hearty roasted beet salad that doesn't take hours to make Cutting the beets up into small cubes shortens the cooking time and results in all over caramelization that you don't get with roasted whole beets By the time you're finished prepping the rest of the salad, the beets will be done.
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Chicken legs are roasted, then simmered in a spicy, chipotle cream sauce for a true Mexican chicken recipe. Serve it with rice and salad, and don't forget the warmed corn tortillas!
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A versatile coffee syrup simply made with sweetened condensed milk and instant coffee!
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This is the easiest way ever to produce a creamy and deliciously out-of-this-world mousse! Lemon or concentrated orange juice may also be used in place of the passion fruit.
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The crust is a knockout, made of dates, rolled oats and orange juice combined and pressed into a 9-inch pie shell. And for the thick creamy filling, frozen bananas are whipped up in the blender along with milk, yogurt, vanilla and a bit of gelatin.
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Get Name This Dish: Ricotta Be Kidding Me Recipe from Food Network
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Spongy vanilla cake can be made vegan with the use of soy milk and canola oil in the batter. Top with your favorite vegan frosting.
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A creamy and addictive baked macaroni and cheese gets a smoky kick from chipotle peppers.