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cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Brisket is marinated in a red wine and vinegar blend then slow roasted in the oven until fork tender. I wanted to find a way to make beef brisket that wasn't a BBQ recipe but wasn't just plain beef either. This is what I came up with and my family LOVED it.
www.delish.com
These light doughnuts are adapted from Robert Jorin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.
www.delish.com
Make every weekday taste like Sunday with Morningstar Farms® Veggie Sausage Links, green onions, eggs, and Swiss cheese.
www.chowhound.com
A classic slow cooker Cuban sandwich recipe.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Cranberry glazed meatballs with lean ground turkey, thyme, fennel seeds, ricotta, glazed with a spicy-sweet ruby red cranberry sauce.
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Evaporated milk, condensed milk, and lime juice are layered with Maria cookies in this easy no-bake dessert that's a favorite in Mexico.
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I've seen a thousand recipes for guacamole. With and without garlic, with and without tomatoes, lemon juice instead of lime juice, etc. etc. etc. This recipe...
cooking.nytimes.com
This recipe is by Christine Muhlke. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: limes, satsumas, mint, rum, syrup
www.foodnetwork.com
Get Mexican Pumpkin Punch Recipe from Food Network
Ingredients: brown sugar, cinnamon, pumpkin, limes
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Get Cebiche Anconero Recipe from Food Network
Ingredients: fish, pepper, limes, red onion