Search Results (1,346 found)
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Super gingery buttermilk scones, made with both candied and fresh ginger, with a hint of lemon.
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The seven-layer cookie bar gets an Asian twist with the addition of candied ginger and sesame seeds.
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This strudel recipe is from Israel and features a filling with raisins, coconut, nuts, and sesame seeds.
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These are one of my favorites. I make them every holiday season. They are great for mailing and keep for weeks!
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No heat is required to cook up this yummy Mexican appetizer. The acid in the lime juice 'cooks' up the fish, and lots of fresh vegetables add great crunch. Serve with tostado shells or chips.
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A refreshing cool and creamy soup made with mango. You may add blueberries or sliced strawberries as a garnish when in season. Fat free sour cream may be substituted for the half-and-half cream.
Ingredients: fruit, sugar, lemon, half and half
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Tomatoes, cilantro, onion, and fresh lime juice blend in this quick and easy version of pico de gallo.
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Seven colorful layers of fruit gelatin, some made opaque with evaporated milk, are frosted with whipped topping in this time-consuming, yet easy, dessert.
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a quick and pleasing punch is whipped together with 2 cans of punch, a bottle of lemon-lime soda and a tub of ice cream.
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What is more delicious than a peanut butter and jelly sandwich? A fried peanut butter and jelly sandwich!
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Sweet limeade mixed with sweetened condensed milk makes a creamy, cold drink perfect for a sunny day.
Ingredients: fruit, water, sugar, condensed milk, ice