Search Results (20,840 found)
www.allrecipes.com
Butter beans mashed and combined with onion, jalapeno pepper, cracker crumbs, egg, and cheese, then shaped and fried into vegetarian burgers. You can substitute bell pepper for the jalapenos for a milder taste.
www.simplyrecipes.com
Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
www.chowhound.com
I love ginger, and I had some fresh beets. They just happened. People love them, and they handed out this recipe at a booth at the farmers market this year...
www.allrecipes.com
This 'made-from-scratch' eggnog recipe calls for heating the eggs and sugar, then adding milk, vanilla extract, and nutmeg, and heating the mixture until it thickens to make a cooked version of the holiday favorite.
Ingredients: eggs, sugar, milk, vanilla, nutmeg
www.foodnetwork.com
Get Breakfast Burrito Recipe from Food Network
cooking.nytimes.com
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.
www.chowhound.com
Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor...
www.allrecipes.com
Light, creamy, and delicious; impress your guests with this angel food cake and Mandarin orange trifle.
www.allrecipes.com
Frosted molasses bars made with raisins and a coffee flavored icing. Dee- licious!
www.allrecipes.com
This moist banana loaf gets a flavor boost from Lotus cookie butter, creating what just might be the best banana bread recipe ever.
www.allrecipes.com
Crisp, sweet and chewy--a basic refrigerator cookie.
cooking.nytimes.com
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it’s got a kick Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor