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This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This ultra easy, wholesome salad uses dried mint in an olive oil dressing with avocados, hearts of palm, black olives, cherry tomatoes, and cucumber. Choose iceberg, romaine, or butter lettuce for the greens.
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Get Blended Sake Margaritas with Mint Recipe from Food Network
Ingredients: sake, triple sec, lime juice, ice
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A ramos gin fizz cocktail recipe finds its way into a Jell-O shot with layers of club soda, orange blossom water, citrus, cream, and gin.
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Plump, juicy tomatoes are stuffed with cous cous, sun dried tomatoes, cheese, basil and mint. Then they 're baked. Need we say more? Makes four wonderful and quick stuffed tomatoes.
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Get Coconut Mojito Recipe from Food Network
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A Guinness milkshake recipe combining creamy ice cream and creamy Guinness stout.
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These waffles contain two of our favorite seasonal flavors: pumpkin and apple cider.
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Canned pumpkin and maple syrup team up with silken tofu and a whole wheat crust to create a vegan pumpkin pie perfect for a holiday dessert.
cooking.nytimes.com
The ingredient list is short and the cooking method quick and unfussy — so much so that this kimchi omelet doesn’t seem like a restaurant recipe at all But then you bite in There is a delicate balance of flavors — sweet, salty, spicy — and textures — soft, crunchy, sticky — that only a skilled chef could so precisely devise
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This is a delightful spicy syrup that you can use to spice up coffee, tea, apple cider, you name it, it's all good!