Search Results (4,013 found)
cooking.nytimes.com
This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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The classic pairing of lamb with bright green mint jelly has largely gone away, but lamb and mint is a delicious combination. Chef John combines fresh mint with orange marmalade as a tasty substitute for the store-bought jelly.
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This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!
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This creamy Waldorf Salad boasts the addition of golden raisins, fluffy whipped cream and tangy lemon and orange juices to the usual apples, celery and mayonnaise.
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Get Formosa Sticky Ribs Recipe from Food Network
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This is an excellent recipe where no butter, oil or any type of fat is added. It is not to dry and not too moist.
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Get Ambrosia Recipe from Food Network
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Tender chicken thigh meat simmers in a savory tomato sauce for an Italian-inspired meal that's ready in just over an hour but tastes like it cooked for hours.
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Lemon extract provides the flavor point in this citrus loaf, gilded with a sweetened orange juice sauce.
cooking.nytimes.com
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
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A tropical twist on the Waldorf Salad! Turkey breast and pineapple are tossed with crisp celery, red bell pepper, and green onion, finished with a creamy curried mango dressing.