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cooking.nytimes.com
This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Orange-flavored fish oil makes a surprising appearance in this quick and easy smoothie.
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Miniature tart shells are lined with buttered sheets of phyllo dough. A sweetened and spiced ricotta cheese filling is spooned onto each tart shell, and then they are all baked. When cool, arrange fresh raspberries on top and dust with confectioners ' sugar.
www.simplyrecipes.com
Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.
cooking.nytimes.com
This is a typical Provençal gratin, bound with rice and eggs You can use the recipe as a template for other gratins using other cooked vegetables.
www.delish.com
An incredibly smooth, creamy chocolate pudding.
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Just like you remember. A good old fashioned dinner made with baked beans and franks.
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Slow cooker barbecue ribs are an easy and delicious way of making barbecue ribs without the barbecue.
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A taste of the Caribbean. The main ingredients are callaloo leaves, or spinach, and okra. Both were originally brought from Africa in the seventeenth century. Serve piping hot with slices of avocado pear and hot bread..
www.delish.com
Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.
www.allrecipes.com
Would the night be complete without eggnog?
Ingredients: eggs, sugar, milk, vanilla, nutmeg