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There is no sugar added to this pie, so the sweetness that you taste comes from the natural goodness of the apples. Lemon juice and cinnamon are added for some zing along with a bit of butter just before the top crust is put on. It bakes up golden brown within 45 minutes.
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Perfect for breakfast or lunch, these wonderful pita bread sandwiches are filled with chicken sausage, roasted vegetables, and goat cheese.
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Asparagus dresses this spring pasta in pastel green Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into the skillet with the linguine and sauce just before serving.
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Use your blender to make a poppy seed dressing to top a salad of lettuce, mandarin oranges, green onions, and almonds with this recipe.
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The natural tartness of cachaça and kumquats is tamed with sugar and ice in this exotic cocktail recipe.
Ingredients: kumquats, sugar, cacha, lime juice, ice
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Get Yucatan Style Pork Shoulder Recipe from Food Network
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For the simplified version of Chef Alain Ducasse's fruit-and-root-vegetable stew, everything cooks in one big pot.
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French-style chicken skewers, flavored with citrus and olives.
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Get Lobster Vol au Vent with Orange Cognac Sauce Recipe from Food Network
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Get Fried Tomatillos With Apple and Ham Recipe from Food Network
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Asian-style recipe coleslaw uses pre-packaged coleslaw mix and ramen noodles as well as an artificial sweetener in the dressing for a delicious alternative to the creamy summertime classic.