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cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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Carbs on carbs never tasted so good.
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These open-face burgers are zesty and full of flavor combining mushrooms, bacon, and balsamic vinegar with ground beef. My boyfriend is an Italian chef and a meat lover, and he was taken away by the taste!
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A classic snack-time combination gets grilled on walnut bread.
Ingredients: butter, walnut, cheddar cheese, crisp
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This quick and easy yellow chicken curry, simmered in curry powder and yogurt, appeals to a variety of palates.
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I recently took these to a Halloween party and they did not make it to the barn where the party was at! I bet 15 people asked me for the recipe. If you don't like the gamey taste of deer meat this recipe is for you!! These make great appetizers. Even people who don't like deer meat liked these!
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This cooling, flavorful Indian dish is perfect as an accompaniment to grilled meats.
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Get Banana and Walnut Smoothie Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy cookie to make, with the distinctive flavor of black walnuts. It is especially good with a nice cup of tea, or coffee.
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I had this Greek pastry for the first time in a restaurant and I was not overly thrilled with it. So when I ran across this recipe and saw how easy is was to...
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Get Denise's Walnut Crusted Salmon Recipe from Food Network