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Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure.
cooking.nytimes.com
To make watermelon puree, put seedless chunks of watermelon in a blender and pulse, then push the puree through a mesh sieve to make it smoother (Cutting a whole watermelon might make your kitchen look like a Gallagher set, so it’s O.K to use precut watermelon from a supermarket.)
cooking.nytimes.com
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
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These sweet and spicy Hawaiian beef sliders with pineapple, Sriracha cream sauce, and quick-pickled red onions are the perfect appetizers, but you'll want to plan ahead.
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Tortillas dorado is a Mexican style of taco that involves toasting cheese-topped tortillas in a skillet before serving.
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Get Marinated Olives Recipe from Food Network
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This saucy topping combines brandy with raisins, mandarin oranges, prunes, peaches and pineapple. Serve over ice cream, or on any dessert.
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This simple sweet and sour sauce is delicious with egg rolls, spring rolls and other Asian-inspired delicacies. The pineapple tidbits may be omitted. Alter the amount of cornstarch as needed to obtain desired consistency.
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Quick and easy homemade teriyaki sauce gets a tropical twist with the addition of fresh pineapple. Marinate your favorite meat or vegetable with this tangy sauce!
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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.