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This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.
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These turkey legs are rubbed with poultry seasoning and slow-cooked over a broth to achieve a chewiness that makes them so fun to eat!
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Green bell peppers stuffed with ground beef, onion and rice, and then baked and topped with spaghetti sauce.
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Orange bell peppers are stuffed with ground turkey, rice, tomatoes, and Gouda cheese for a quick and easy weeknight dinner.
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This pesto recipe, made from basil, parsley, pine nuts, Parmesan, garlic, and olive oil, is delicious over pasta, fish, meats, fresh cheese, you name it.
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The flavors of pineapple, coconut, and orange make this recipe perfect for cake on a hot summer day!
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Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern Indias coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.
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This tangy and sweet coleslaw spiced with dry mustard and celery seed makes a great topping for barbeque or pulled pork sandwiches.
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For a wonderful contrast to the sweetness of her pecan pie, master baker Alice Medrich adds minced candied ginger and a splash of rum to the filling.
cooking.nytimes.com
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything And it’s a great and adaptable medium for cooking other proteins — not just chicken Try cubes of lamb, fish fillets, or chunks of pork
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This cantaloupe agua fresca recipe is naturally sweet and finished off with a squeeze of lime juice.
Ingredients: drinks, plus, water, lime juice, sugar
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.