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This recipe is by Jill Santopietro and takes 12 hours, plus 3 hours' storing and overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This is a very good chicken salad recipe I learned from my grandmother. Even children will enjoy this one.
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This is a Swedish cardamom bread adorned with candied cherries, citron and golden raisins.
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Oats are simmered with saffron and cardamom in this savory porridge that is ready in less than 30 minutes and can be breakfast or dinner.
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Get Orange Yogurt Recipe from Food Network
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Get Fruitcake Cookies Recipe from Food Network
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Get Cabbage Soup with Paprika, Kielbasa and Raisins Recipe from Food Network
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Get Rice Stuffing With Swiss Chard and Raisins Recipe from Food Network
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Here's our quicker version of the long-cooking Moroccan tagine. Here, as in the more traditinal method, moist chicken, plump dried fruit and aromatic spices meld together and form an enchanting sauce.
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Get Cider Pumpkin Bread with Raisins and Walnuts Recipe from Food Network
cooking.nytimes.com
Roasting toughens cauliflower and dries it out a bit With many foods, this description may not sound that appealing, but because cauliflower is often mushy and watery, roasting is beneficial Here, a (rather strong) vinaigrette is tossed with the cauliflower immediately after roasting, along with the raisins, whose sweetness counters the anchovies beautifully.
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Get Whipped Ricotta with Raisins and Pine Nuts Recipe from Food Network