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A mixture of elements like boiled chicken, orange juice, pimentos, almonds and creamy soup - refrigerated overnight and baked to completion.
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Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor — so use the ripest and sweetest you can find.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rainbow Cookies Recipe from Food Network
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An easy almond biscuit shortcake recipe with roasted fresh figs and whipped cream.
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If you’ve never made chutney, you might think it to be one of those long-simmering, involved recipes that take the better part of a day Really, making chutney is no harder than making applesauce All you do is cook down the fruit with spices, herbs, sugar and, very important, a little vinegar to accentuate the tang, and you’re done
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Get Bananas Foster Bread Recipe from Food Network
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This recipe requires a little extra effort – you have to whip the egg whites separately and then fold them into the batter - but the reward is a light, ethereal cake topped with glistening, caramelized cranberries Serve with a dollop of whipped cream, and prepare yourself for accolades.
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This pernil asado recipe is a Puerto Rican dish of marinated pork wrapped in a banana leaf and slow-roasted.
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Get Margarita Pie Recipe from Food Network
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Get Pacific Rim Grilled Steak and Noodle Salad Recipe from Food Network
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This recipe is by Eric Asimov and takes 40 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.