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cooking.nytimes.com
Here are two versions of tuna tartare, one of them a classic ceviche Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey
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This is a wonderfully moist cake with lots of orange flavor, thanks to orange zest, orange juice, and orange marmalade. Don't be concerned if you do not care...
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I modified my mother-in-law’s beloved cornbread recipe to create this. The pumpkin gives the gluten free-flours a moisture and spring, and the lemon juice and...
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Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.
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There are quite a few posts asking for suggestions recently, so I thought I would post this complete meal rec. For those of you who don't like long ingredient...
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Pasta is tossed with a zesty dressing of lime juice, chili powder and cumin. Corn, black beans, red and green bell pepper, tomatoes and cilantro add texture, flavor and color.
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This drink is probably the best drink I have ever had in my life! You make it with strawberries, sugar, lemon juice, ice, and lemon-lime soda. You can substitute red cream soda or your favorite flavor for the lemon-lime.
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Blend yellow cake mix and apricot nectar in this cake recipe to deliver a light and elegant dessert with a lemon-flavored glaze.
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This vegan Caesar salad dressing is a mix of savory and spicy, and whips up in less than a minute in your blender.
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Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.
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This creamy no-bake cheesecake with a graham cracker crust and sweet huckleberry topping will be wiped out by your guests in minutes.
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A beautiful crimson gelatin salad filled with delicious stuff--jellied cranberry sauce, pineapple, sweet-pitted cherries and chopped pecans. This lovely mixture is stirred into cherry gelatin and chilled.