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A mixture of exotic canned and fresh fruits combine with condensed milk and sour cream in a Filipino version of fruit salad.
cooking.nytimes.com
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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A delightful flavor combination of peanut butter and tomatoes make this soup an unconventional favorite. Freezes and reheats well to be enjoyed all year long!
www.delish.com
Red Thai curry paste gives this pureed carrot sauce spiciness and depth of flavor. The sweetness of the carrots along with a touch of brown sugar balances the heat but in no way erases it. Use less curry paste if you prefer.
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Both full-flavored elements of this dish are exquisite on their own, but prepare for a beautiful combination of flavors and textures when eating the two together.
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Get Red Velvet Sheet Cake with Classic Red Velvet Frosting Recipe from Food Network
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Potato salad, Wisconsin-style, is made with cheese curds. It would make a great side dish for brats.
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This quick, simple salad mixes jicama with citrus zest, cilantro, and jalapeño.
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Get Coq au Vin Recipe from Food Network
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In this quick and simple recipe, a chicken breast and vegetables are boiled and pureed into healthy, homemade food for your growing baby.
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Browned ground beef and diced jalapeno peppers combined with chunky salsa is topped with chips and cheese, and baked until cheese is melted for this quick, spicy dish.