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cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A nutty, healthy blend of pecans, peanut butter, and rolled oats is dipped in dark chocolate to make these bite-size salted truffles.
A nutty, healthy blend of pecans, peanut butter, and rolled oats is dipped in dark chocolate to make these bite-size salted truffles.
cooking.nytimes.com
Blended with ice and sweetened up, a frozen margarita is relief in a glass on a hot summer day.
Blended with ice and sweetened up, a frozen margarita is relief in a glass on a hot summer day.
www.delish.com
Recipe for Acorn Squash with Cranberry Maple Glaze, as seen in the January 2006 issue of 'O, The Oprah Magazine.'
Recipe for Acorn Squash with Cranberry Maple Glaze, as seen in the January 2006 issue of 'O, The Oprah Magazine.'
www.foodnetwork.com
Get Frozen Cactus Pear Margaritas Recipe from Food Network
Get Frozen Cactus Pear Margaritas Recipe from Food Network
www.allrecipes.com
These juicy lamb burgers are filled with goat cheese, roasted garlic, fresh rosemary, chipotle chiles and glazed with maple syrup. Serve on ciabbatta bread with a side of oven roasted potato wedges with italian herbs and pesto aioli.
These juicy lamb burgers are filled with goat cheese, roasted garlic, fresh rosemary, chipotle chiles and glazed with maple syrup. Serve on ciabbatta bread with a side of oven roasted potato wedges with italian herbs and pesto aioli.
Ingredients:
garlic, lamb, goat cheese, chipotle peppers, rosemary, maple syrup, salt, black pepper, olive oil, buns
www.delish.com
It's back to school and back to work all the more reason to have dinner ready in the freezer.
It's back to school and back to work all the more reason to have dinner ready in the freezer.
Ingredients:
olive oil, turkey, onion, chiles, cumin, tomatoes, corn kernels, yellow cornmeal, salt, pepper, butter, monterey jack
cooking.nytimes.com
Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta â a light, fluffy mixture of cornmeal, water, milk and eggs You could serve it as a vegetarian main dish or as a side I like to bake this in a well-seasoned cast iron skillet.
Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta â a light, fluffy mixture of cornmeal, water, milk and eggs You could serve it as a vegetarian main dish or as a side I like to bake this in a well-seasoned cast iron skillet.
www.foodnetwork.com
Get Duck Confit Poutine Recipe from Food Network
Get Duck Confit Poutine Recipe from Food Network
Ingredients:
duck, cloves, thyme, rosemary, sage, orange peel, salt, black pepper, rendered duck, potatoes, oil, chicken stock, corn starch, cheese curds
www.foodnetwork.com
Get Cornbread Dressing Recipe from Food Network
Get Cornbread Dressing Recipe from Food Network
Ingredients:
egg, chicken broth, cornbread, onions, italian herb, water chestnuts, cream, monterey jack
www.foodnetwork.com
Get Flavorful Tofu Tostada Recipe from Food Network
Get Flavorful Tofu Tostada Recipe from Food Network
Ingredients:
tofu, garlic, sesame oil, soy sauce, orange juice, limes, sour cream, hot sauce, vegetable oil, corn tortillas, cabbage, baby spinach
www.allrecipes.com
Lemon juice and pomegranate syrup add Mediterranean flair to this chicken kabob recipe, known as shish tawook in Lebanese restaurants.
Lemon juice and pomegranate syrup add Mediterranean flair to this chicken kabob recipe, known as shish tawook in Lebanese restaurants.