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I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice.
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They are pleasantly sweet, made with almond paste and pine nuts, but no flour.
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This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cocoa Biscuits Recipe from Food Network
Ingredients: milk, sugar, flour, cocoa, butter, buttermilk
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Not found much outside south central Texas, sausage ranchera is spicy but not overly hot. Best served with a slotted spoon onto flour tortillas for yet another...
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Sliced deli beef or cooked leftover roast beef mixed with onions, garlic, tomatoes, green chiles, and taco seasonings is the perfect filling wrapped in flour tortillas to make a zesty burrito.
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I have always made this recipe with chicken breasts until my daughter became a vegetarian and asked me to adapt the recipe for tofu.
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Blend bananas, vanilla almond milk, and honey together, pour into Popsicle® molds and freeze to make these delicious gluten- and dairy-free pops!
Ingredients: bananas, almond milk, honey
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Get Veal Piccata Recipe from Food Network
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These mini marzipan pumpkin cakes will keep at room temperature up to 1 day.
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In this ricotta tart recipe, honey and lemon zest add flavor; a crisp crust and crunchy almond topping sandwich the creamy filling. Serve it for Easter!
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A classic fish and chips recipe.