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cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
These succulent ribs, cooked by the Chinese red-cooking method, can be served for a small bite or main dish.
www.chowhound.com
tried this when helping a friend move 8 people and nothing was left but the clean-up
www.foodnetwork.com
Get Grilled Hamachi Collar with Ponzu Dipping Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.
www.allrecipes.com
Chicken legs are roasted, then simmered in a spicy, chipotle cream sauce for a true Mexican chicken recipe. Serve it with rice and salad, and don't forget the warmed corn tortillas!
www.allrecipes.com
A versatile coffee syrup simply made with sweetened condensed milk and instant coffee!
www.allrecipes.com
This is the easiest way ever to produce a creamy and deliciously out-of-this-world mousse! Lemon or concentrated orange juice may also be used in place of the passion fruit.
www.allrecipes.com
The crust is a knockout, made of dates, rolled oats and orange juice combined and pressed into a 9-inch pie shell. And for the thick creamy filling, frozen bananas are whipped up in the blender along with milk, yogurt, vanilla and a bit of gelatin.
www.chowhound.com
Using the typical available ingredients one can find here outside of the Hawaiian Islands (mainly on the US west coast), this modified recipe version is what...