Search Results (4,013 found)
www.delish.com
Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie.
Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie.
Ingredients:
rice vinegar, sugar, salt, cabbage, chile sauce, fish sauce, carrots, tofu, vegetable oil, soy sauce, lemon juice, orange juice, mayonnaise, salad greens
www.foodnetwork.com
Get Grilled Bok Choy Salad Recipe from Food Network
Get Grilled Bok Choy Salad Recipe from Food Network
Ingredients:
bok choy, purple cabbage, scallions, mandarin orange, chow mein, wasabi, cilantro leaves, salt, black pepper, orange juice, balsamic vinegar, olive oil, sesame oil, ginger, mustard, thai chile
www.allrecipes.com
These are sinfully delicious walnut cookies made with no flour. I hope you like them as much as we do!
These are sinfully delicious walnut cookies made with no flour. I hope you like them as much as we do!
www.allrecipes.com
This tangy sauce melds the taste of orange and raisins perfectly. Serve it as a topping for baked ham.
This tangy sauce melds the taste of orange and raisins perfectly. Serve it as a topping for baked ham.
www.allrecipes.com
This pretty drink with layers of orange juice and grenadine is delicious on a hot day. The fact that the ratio of juice to tequila is high makes it a good choice for a brunch cocktail.
This pretty drink with layers of orange juice and grenadine is delicious on a hot day. The fact that the ratio of juice to tequila is high makes it a good choice for a brunch cocktail.
www.allrecipes.com
Lemony whipped cream filling. A wonderful filling for white, yellow, or citrus cakes.
Lemony whipped cream filling. A wonderful filling for white, yellow, or citrus cakes.
www.chowhound.com
Adapted from David Rosengarten and Chris Schlesinger
Adapted from David Rosengarten and Chris Schlesinger
Ingredients:
scotch bonnet, onion, scallions, cloves, ginger, thyme, allspice, cinnamon, nutmeg, black peppercorns, salt, tamarind pulp, yellow mustard, canola oil, orange juice, limes, white vinegar, rum, soy sauce, pineapple, brown sugar, honey, chicken, chicken thighs
www.allrecipes.com
I collect cake recipes that use a box cake mix as the base. This cake is rich, delicious and easy! This cake freezes well.
I collect cake recipes that use a box cake mix as the base. This cake is rich, delicious and easy! This cake freezes well.
Ingredients:
yellow cake mix, sour cream, apricot brandy, vanilla, orange, lemon, almond extract, vanilla pudding, eggs
www.allrecipes.com
Orange zest and dried cranberries give these classic shortbread cookies an extra zing.
Orange zest and dried cranberries give these classic shortbread cookies an extra zing.
Ingredients:
flour, baking powder, salt, butter, confectioners sugar, vanilla, almond extract, orange, cranberries
www.delish.com
Put the water on to boil before you prepare all the ingredients, then cook the shrimp and vegetables at the same time as the pasta.
Put the water on to boil before you prepare all the ingredients, then cook the shrimp and vegetables at the same time as the pasta.
Ingredients:
spaghetti, orange marmalade, soy sauce, sesame oil, red wine vinegar, ginger, shrimp, bell pepper, scallions
www.chowhound.com
A glamorous dorm-style breakfast.
A glamorous dorm-style breakfast.
cooking.nytimes.com
This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm But I must admit to taking, more than once, an even quicker route: using good store-bought crepes
This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm But I must admit to taking, more than once, an even quicker route: using good store-bought crepes