Search Results (35,523 found)
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nigella Lawson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Kale Polenta Recipe from Food Network
Get Kale Polenta Recipe from Food Network
www.simplyrecipes.com
Tender long Japanese eggplants quickly grilled, served with sesame tahini sauce.
Tender long Japanese eggplants quickly grilled, served with sesame tahini sauce.
Ingredients:
japanese eggplants, salt, olive oil, sesame tahini, water, garlic, lemon juice, parsley, sugar
www.allrecipes.com
Lighten your traditional cream of celery soup recipe with this version made with fresh celery, nonfat milk, and potato flakes.
Lighten your traditional cream of celery soup recipe with this version made with fresh celery, nonfat milk, and potato flakes.
Ingredients:
olive oil, celery, onion, chicken broth, garlic salt, flavoring, parsley, celery seed, black pepper, nonfat milk, potato
www.delish.com
Get a little salty with your hot chocolate.
Get a little salty with your hot chocolate.
www.chowhound.com
An easy slow cooker recipe for chicken breasts with poblano peppers.
An easy slow cooker recipe for chicken breasts with poblano peppers.
Ingredients:
poblano peppers, garlic, habanero pepper, chicken breasts, yellow onions, cumin, salt, orange juice, cider vinegar
www.simplyrecipes.com
Fennel bulbs braised until tender in anise liqueur and stock, then garnished with fennel fronds and orange zest.
Fennel bulbs braised until tender in anise liqueur and stock, then garnished with fennel fronds and orange zest.
www.foodnetwork.com
Get Almost Instant Pancake Mix Recipe from Food Network
Get Almost Instant Pancake Mix Recipe from Food Network
Ingredients:
oats, flour, sugar, baking powder, baking soda, salt, lemon, vegetable oil, lemon juice, pancake mix, milk, egg
www.allrecipes.com
Enjoy a slice of this banana bread made with whole wheat flour, flaxseed meal, oats, and buttermilk for breakfast or a snack during the day.
Enjoy a slice of this banana bread made with whole wheat flour, flaxseed meal, oats, and buttermilk for breakfast or a snack during the day.
Ingredients:
whole wheat flour, brown sugar, flaxseed meal, rolled oats, sugar, baking powder, baking soda, salt, eggs, butter, buttermilk, vanilla, bananas
cooking.nytimes.com
This recipe made waves among home bakers when it was published by Cook's Illustrated magazine in 2008 because of its brilliant use of vodka in the dough, which all but ensures that the baked crust is tender The vodka, which evaporates in the hot oven, is essential here, and you shouldn't taste it in the finished crust, so do not skip it The filling is delicious too, pillowy with a deep, rich flavor
This recipe made waves among home bakers when it was published by Cook's Illustrated magazine in 2008 because of its brilliant use of vodka in the dough, which all but ensures that the baked crust is tender The vodka, which evaporates in the hot oven, is essential here, and you shouldn't taste it in the finished crust, so do not skip it The filling is delicious too, pillowy with a deep, rich flavor
Ingredients:
flour, salt, sugar, butter, vegetable shortening, vodka, water, heavy cream, milk, eggs, vanilla, pumpkin puree, yams, maple syrup, ginger, cinnamon, nutmeg
![Korean spicy rice cakes [Dukbokki] Recipe ChloeLim](https://chowhound1.cbsistatic.com/thumbnail/1280/800/chowhound1.cbsistatic.com/s/recipe_placeholder_main_img-710dbe7756144f55f01c42cc4892e6de.jpg)
www.chowhound.com
Korean spicy rice cakes[Dukbokki] is the most popular korean street food among foreigners. many korean children and young adults also like that so much including...
Korean spicy rice cakes[Dukbokki] is the most popular korean street food among foreigners. many korean children and young adults also like that so much including...
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.