Search Results (21,270 found)
www.allrecipes.com
Mango chutney tops off this magnificent cheese ball with bacon, onion and golden raisins. Simple, simple recipe and the dish is emptied EVERY time!!
www.chowhound.com
It is a very easy and fast cake, perfect to go with tea. Delicious! Tip #1: If the eggs are extra large add 1 tb spoon of flour. Tip #2: If the topping mixture...
www.allrecipes.com
Amaretto, chocolate syrup, grenadine syrup, and cream -- a perfect Valentine's cocktail.
cooking.nytimes.com
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
www.allrecipes.com
This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A baked corn casserole has crumbled bacon for extra flavor.
www.allrecipes.com
Homemade fried mozzarella sticks with Gruyere, cream cheese, and French onion soup mix are a fun appetizer for casual get-togethers.
www.allrecipes.com
A delicious shooter that looks like a mini-pint of Guinness. Also learned this one in London.
Ingredients: liqueur, irish cream
www.chowhound.com
Blue Moon inspired burger stuffed with bleu cheese and accompanied by Blue Moon beer-battered onion rings! This takes me back to great steakhouse cheeseburgers...
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.