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Purple plums and sugar are steeped in 190-proof rectified alcohol and vodka for more than 5 months to make this homemade Polish liqueur.
Ingredients: plums, alcohol, vodka, sugar
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Lamb meat is cooked with vegetables and seasonings until very tender.
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Pears and walnuts complement dark black and pale brown rice in this sweet and savory mixture Make sure you don’t overcook the pears; they need only a quick sear in the pan The cooked grains will keep for 3 days in the refrigerator and can be frozen
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The red from the beets will bleed into the white rice in this nutrient-dense risotto Both the beets and the black rice contribute anthocyanins, flavonoids with antioxidant properties.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cheesy Steakburgers Recipe from Food Network
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A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!
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Simple and gluten-free Brazilian cheese bread, or Pão de Queijo, made with tapioca flour, milk, eggs, olive oil, and cheese.
Ingredients: egg, olive oil, milk, tapioca flour, salt
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Fava beans, grape tomatoes, and fresh basil combine to make this hearty Tuscan pasta salad. Serve on fresh greens for a crowd-pleasing dish.
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Get Lemon Pepper Cured Chicken with Fennel Salad Recipe from Food Network
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Get Sweet Onion Tartlets Recipe from Food Network