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Transform your overripe bananas into tasty banana waffles made with whole wheat flour for a hearty start to the day.
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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This shortbread cookie recipe has been passed down through generations and delivers a buttery, crispy cookie the whole family will love.
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This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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The secret to this lemon drop recipe is fresh lemon juice made with a juicing machine.
Ingredients: lemon juice, sugar, vodka, triple sec
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It doesn't take much to make fresh horseradish. Be careful, because this is hot!
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This is an unusual kind of gravy with sliced wieners served over mashed potatoes.
cooking.nytimes.com
Dongbei cai is the food of Northeast China Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.
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Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
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White rice is fried with eggs, bacon, soy sauce, green peas and green onions.
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.
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Ground pork is mixed with Chinese cooking wine, soy sauce, onion, ginger, and garlic to form meatballs, which are rolled in glutinous rice before being steamed.