Search Results (18,577 found)
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This creamy, rich and tangy dressing turns a simple green salad into a flavorful treat!
This creamy, rich and tangy dressing turns a simple green salad into a flavorful treat!
Ingredients:
sour cream, white vinegar, mayonnaise, salt, garlic powder, celery, black pepper, roquefort cheese
www.allrecipes.com
A perfect balance of sweet and spicy in this easy homemade mango salsa packed with fresh ingredients will have you coming back for more.
A perfect balance of sweet and spicy in this easy homemade mango salsa packed with fresh ingredients will have you coming back for more.
Ingredients:
red onion, mango, jalapeno pepper, tomatoes, cloves, lime, white vinegar, salt, black pepper
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These healthy breakfast goodies are made lighter with baking powder and gain nice texture with rolled oats.
These healthy breakfast goodies are made lighter with baking powder and gain nice texture with rolled oats.
Ingredients:
flour, rolled oats, sugar, baking powder, baking soda, salt, egg, milk, vegetable oil, vanilla, bananas
www.allrecipes.com
Gluten-free sugar cookies made with gluten-free flour taste just like the real thing. Top each cookie with cream cheese icing.
Gluten-free sugar cookies made with gluten-free flour taste just like the real thing. Top each cookie with cream cheese icing.
Ingredients:
gluten, baking powder, salt, sugar, butter, vanilla, eggs, cream cheese, confectioners sugar
www.allrecipes.com
Try this tasty and colorful vegan apple mango chutney, seasoned with cinnamon, cardamom, and chili. It's just so simple and easy to make in your Instant Pot®!
Try this tasty and colorful vegan apple mango chutney, seasoned with cinnamon, cardamom, and chili. It's just so simple and easy to make in your Instant Pot®!
Ingredients:
mango, apples, sugar, cider vinegar, ginger, salt, paprika, chili, cinnamon, green cardamom, cloves, black pepper, bay leaf
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
Ingredients:
eggplants, greek olive, onions, garlic, tomato puree, parsley, oregano, cinnamon, red wine vinegar, lamb, dry white wine, nutmeg, butter, flour, scalded milk, eggs, bread crumbs, kefalotyri cheese
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A very Victorian recipe! The flavor improves with age, keeping for about a week.
A very Victorian recipe! The flavor improves with age, keeping for about a week.
www.foodnetwork.com
Get Swordfish Recipe from Food Network
Get Swordfish Recipe from Food Network
Ingredients:
white wine, lemon juice, olive oil, peanut butter, soy beans, garlic, peppercorns, green peppercorns, black peppercorns, sesame seeds, swordfish steaks
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Condensed milk, sugar, cashew nuts, and butter combine to make this fudge-type toffee, a treat enjoyed in Sri Lanka on special occasions.
Condensed milk, sugar, cashew nuts, and butter combine to make this fudge-type toffee, a treat enjoyed in Sri Lanka on special occasions.
www.simplyrecipes.com
How to make ricotta cheese with whole milk, yogurt, vinegar, and cream. Homemade ricotta is really easy and is great in many Italian dishes.
How to make ricotta cheese with whole milk, yogurt, vinegar, and cream. Homemade ricotta is really easy and is great in many Italian dishes.
www.delish.com
These cookie pops are just another reason to eat everything and anything on a stick.
These cookie pops are just another reason to eat everything and anything on a stick.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Regina Schrambling and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.