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Alan Jackson's recipe for Pistachio Macarons from The Lemonade Cookbook
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Mixed in the bread machine, this easy yeast bread with olive oil and a dusting of cornmeal is baked on a pizza stone.
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This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.
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Made with fresh peaches and reduced-fat buttermilk, this cake is easy and delicious.
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A sweet biscuit crust flavored with lemon zest is pressed into a 9-inch pie pan. Raspberries and blackberries are then spooned in and topped with a lovely sour cream custard flavored with sugar and spices. This lovely pie is baked and ready in less than an hour.
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Easy-to-make, impressive candied flowers.
Ingredients: borage, egg white, sugar
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This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
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A zesty pasta salad with pepperoni, mushrooms, green olives, and tomatoes. Ready to eat right away, or even better marinated overnight.
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Tender chunks of chicken breast are stir-fried in a savory sesame seed salad dressing, then quickly cooked in an orange-flavored sauce with red bell peppers, zucchini, broccoli, and green onions.
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The basic Italian dressing in this salad is dressed up with balsamic vinegar, brown sugar, celery seeds and dried basil. Wonderful poured over the just-cooked pasta and all the julienne and chopped veggies. Serve chilled.
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Couldn't be easier. Freshly cooked tortellini, a can of three-bean salad, diced salami, and some great Italian dressing. Makes six generous servings.