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Blending fresh watermelon with water makes a refreshingly simple beverage.
Ingredients: watermelon, water, sugar
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Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla.
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Highly flavorful beef bouillon soup made from beef oxtails.
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"You can make this with any grain or fruit that goes with yogurt," says Malin Elmlid. For her version of this cold cereal, she uses plain rolled grains, like oats or spelt, moistened with apples, coconut water, and yogurt.
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Chicken breast cutlets are lightly fried, then finished in a savory mushroom and red wine sauce. This meal is easy enough for a weeknight, but elegant enough to impress company. Serve over hot cooked rice.
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Canned peas and cream of mushroom soup really do make this a snap to prepare.
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An easy recipe that will have the kids eating cabbage like it's going out of style! Ground beef and sausage are simmered together with tomatoes, onion, celery, cabbage and rice.
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Homemade pizza dough gets an interesting twist when rye flour is added to the dough for a nice change from the traditional crust.
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Bake jasmine rice in a mixture of water, salt, vinegar, and butter for a tastier side dish.
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A tender, juicy pot roast needs just a few minutes to get ready before simmering for 6 to 8 hours in the slow cooker.
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Make your own light and creamy whipped coffee to serve over milk when you can't get to a cafe or coffee shop.
Ingredients: water, instant coffee, sugar, milk
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This recipe is by Jill Santopietro and takes 7 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.