Search Results (3,316 found)
cooking.nytimes.com
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California She has a varied roster of preparations, all of which will work with any good quality brown rice In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California She has a varied roster of preparations, all of which will work with any good quality brown rice In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top
Ingredients:
brown rice, butter, swiss chard, cumin seeds, olive oil, chorizo sausages, garlic, cider vinegar, chives, paprika, parsley leaves
www.allrecipes.com
A light pie with lots of cannoli flavor. A big success at holiday parties. More or less cherries, almonds or chips maybe used according to taste.
A light pie with lots of cannoli flavor. A big success at holiday parties. More or less cherries, almonds or chips maybe used according to taste.
Ingredients:
confectioners sugar, ricotta cheese, almonds, cherries, chocolate chips, graham cracker
www.allrecipes.com
A gluten-free adaptation of the traditional Seven Layer Bar recipe. All ingredients are available in ordinary supermarkets. Be sure to check the packaging on your ingredients to make sure they are indeed gluten-free.
A gluten-free adaptation of the traditional Seven Layer Bar recipe. All ingredients are available in ordinary supermarkets. Be sure to check the packaging on your ingredients to make sure they are indeed gluten-free.
www.allrecipes.com
These chocolate and coconut cookie bars have a graham cracker crust.
These chocolate and coconut cookie bars have a graham cracker crust.
Ingredients:
butter, sugar, graham cracker crumbs, coconut, condensed milk, chocolate chips, almonds
www.allrecipes.com
This kid-friendly recipe using quick rolled oats, flour, butter, raspberry jelly, and almonds, is an easy bar cookie junior chefs will enjoy making.
This kid-friendly recipe using quick rolled oats, flour, butter, raspberry jelly, and almonds, is an easy bar cookie junior chefs will enjoy making.
www.allrecipes.com
English toffee cookie bars layered with chocolate, almonds, and sweetened condensed milk are easy to prepare and will be gone in minutes!
English toffee cookie bars layered with chocolate, almonds, and sweetened condensed milk are easy to prepare and will be gone in minutes!
www.allrecipes.com
Ricotta is the new yogurt! With blueberries, coconut, and almonds, this breakfast bowl is a treat that will keep you going all morning long.
Ricotta is the new yogurt! With blueberries, coconut, and almonds, this breakfast bowl is a treat that will keep you going all morning long.
www.foodnetwork.com
Get Vacherin Recipe from Food Network
Get Vacherin Recipe from Food Network
www.allrecipes.com
Crispy cereal, almonds, and pecans are coated with a sweet, buttery mixture that's sure to please!
Crispy cereal, almonds, and pecans are coated with a sweet, buttery mixture that's sure to please!
www.allrecipes.com
Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be made into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.
Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be made into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
A little amaretto drizzled over the top makes this a sundae for grown-ups.
A little amaretto drizzled over the top makes this a sundae for grown-ups.