Search Results (26,312 found)
www.allrecipes.com
Creamy eggnog, sugar, marshmallows, white chocolate chips and almonds are combined to make this fudge that's perfect for the holidays. The almonds are optional, or substitute your favorite nuts.
Creamy eggnog, sugar, marshmallows, white chocolate chips and almonds are combined to make this fudge that's perfect for the holidays. The almonds are optional, or substitute your favorite nuts.
Ingredients:
cooking spray, eggnog, sugar, miniature marshmallows, cinnamon, nutmeg, butter, chocolate chips, almonds
www.allrecipes.com
If you love Italian food, but cannot tolerate the gluten you will enjoy these meatballs made with gluten-free breadcrumbs. They are delicious!!
If you love Italian food, but cannot tolerate the gluten you will enjoy these meatballs made with gluten-free breadcrumbs. They are delicious!!
www.simplyrecipes.com
Here's an easy way to grill salmon without the fish sticking to the grates. Promise! And mix up your approach with 4 different marinades while you're at it.
Here's an easy way to grill salmon without the fish sticking to the grates. Promise! And mix up your approach with 4 different marinades while you're at it.
Ingredients:
salmon, soy sauce, garlic, ginger, cloves, brown sugar, rice vinegar, green onions, vegetable oil, sake, mirin, sugar
www.allrecipes.com
Fiery andouille sausage and spicy poblano peppers are tamed by lots of colby cheese in these tasty Tex-Mex quesadillas.
Fiery andouille sausage and spicy poblano peppers are tamed by lots of colby cheese in these tasty Tex-Mex quesadillas.
Ingredients:
canola oil, andouille sausage, poblano chile, red bell pepper, red onion, corn kernels, flour tortillas, colby cheese, sour cream, salsa
cooking.nytimes.com
This recipe is by Sam Sifton and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Sam Sifton and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
brussels sprouts, olive oil
www.delish.com
Fresh spring vegetables like asparagus and peas add a light touch to this classic, creamy Italian dish.
Fresh spring vegetables like asparagus and peas add a light touch to this classic, creamy Italian dish.
Ingredients:
scallions, swiss chard, olive oil, shallots, carnaroli rice, dry white wine, vegetable stock, salt, peas, asparagus, fava beans, butter, grana padano
www.delish.com
A spin on crab salad, these towers are dressed up with shrimp and tangerine.
A spin on crab salad, these towers are dressed up with shrimp and tangerine.
Ingredients:
shallot, thyme, olive oil, honey, juice, chives, crabmeat, tangerines, shrimp, mayonnaise, avocados, mixed lettuce
www.allrecipes.com
This raspberry lemon cake recipe is easy and yummy with a boxed mix, raspberry filling, and lemony frosting dressed up with whipped topping.
This raspberry lemon cake recipe is easy and yummy with a boxed mix, raspberry filling, and lemony frosting dressed up with whipped topping.
www.allrecipes.com
Kabocha squash and onion are cooked in a curried coconut milk sauce with ginger and fish sauce in this quick and easy vegetarian side dish.
Kabocha squash and onion are cooked in a curried coconut milk sauce with ginger and fish sauce in this quick and easy vegetarian side dish.
cooking.nytimes.com
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore His wife, Eun Joo Lee, is a vegetarian He created this soup for her.
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore His wife, Eun Joo Lee, is a vegetarian He created this soup for her.
www.allrecipes.com
Hang onto those last lazy summer days with this easy recipe for roasted plum tomatoes, seasoned with fresh herbs and baked with feta cheese.
Hang onto those last lazy summer days with this easy recipe for roasted plum tomatoes, seasoned with fresh herbs and baked with feta cheese.
cooking.nytimes.com
Harissa is that fiery paste used in Tunisian cuisine You can get it in tubes, but the homemade version tastes much fresher Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.
Harissa is that fiery paste used in Tunisian cuisine You can get it in tubes, but the homemade version tastes much fresher Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.