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This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Rhubarb cooks down so quickly, this project takes less than an hour and the payoff is astonishing It also has a pleasing economy: you get a lovely syrup to make drinks with, alcoholic and nonalcoholic, while the fibrous pulp that you strain off may in fact be the best part, spooned atop yogurt with fresh strawberries, or as a silky, tart ice-cream topping This could be made as a simple syrup, but it's hard then to adjust the sweetness for differing tastes and applications
Ingredients: rhubarb, vanilla pod, water
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A healthy vegetarian taco salad recipe.
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This is a very good frosting. You may flavor it with any flavoring extract to suit your needs.
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A little bit fancy, a little bit... cheeseburger.
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Get Rib-Eye Quesadillas Recipe from Food Network
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Mushrooms are stuffed with a tasty bacon flavored shrimp mixture, then topped with Cheddar cheese.
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You can whip up a rich, creamy chocolate gelatin dessert with just a few pantry items. Just blend and chill.
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Absolutely simple and delicious as an appetizer or main course! Marinated portobello mushrooms are grilled, then topped with roasted red peppers and melted mozzarella cheese.
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You will leave the table well-sated after a bowl or two of chicken and wild rice in a heavy cream herbed broth. Toss in a few diced pimientos for color.
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Roasted cauliflower is simmered in a rich and creamy soup creating a warm and filling dinner. Serve alongside a slice of crusty bread.