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Get Far Out Farro Salad Recipe from Food Network
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Got a hankering to make a batch of small pies filled with your favorite filling and fried up crisp and delicious? Then, this is your dough recipe. Make it by hand or in the food processor.
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These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!
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Get Chocolate Orange Cupcakes with Duff's Swiss Meringue Buttercream Recipe from Food Network
cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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This white bean and ham soup uses a leftover ham bone or ham hocks, white beans, and vegetables to make a thick, hearty soup.
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Jacob's cattle beans are striking in appearance: white with dark red speckles. Their meaty, creamy texture makes them great here. Pinto beans are a fine substitute.
cooking.nytimes.com
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
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This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite.
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This prawn soup with eggplant, bok choy, and green beans is is very easy to prepare and yet is flavorful. It can be served with rice, or even as a simple one-pot meal.
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This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke.
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Fresh lemon juice, lime gelatin, and evaporated milk create a light, airy filling in this easy, no-bake chilled pie with a graham cracker crust. A nice bonus: The recipe makes two pies for the effort of one.