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This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: egg white, lime juice, syrup
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Homemade chicken broth is easy to prepare and will enhance any soup recipe. Use immediately or freeze for later.
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Light rum, rum syrup, pineapple juice, and a dash of bitters topped with sparkling wine.
cooking.nytimes.com
If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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Jalapeno pepper slices are muddled with cucumber syrup and mixed with vodka and lime juice in this refreshing and spicy cocktail.
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This easy tomato sauce is perfect for those looking for a quick and low-carb marinara sauce ready to be used with your favorite recipe.
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Get Mojito Limeade Recipe from Food Network
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Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months.
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These homemade croutons are seasoned with garlic, herbs, and Parmesan cheese.
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Tarragon chicken salad with dried cranberries, celery, mayonnaise, and tarragon. Great for sandwiches!
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Basbousa cake is a not-too-sweet semolina confection soaked in lime syrup, often hawked on the streets of Egypt.
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This easy quiche makes its own crust as it bakes, thanks to the biscuit baking mix. It's filled with crumbled bacon, asparagus, and Swiss cheese. Use egg substitute or fresh eggs--whichever you prefer.