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If you’ve never made chutney, you might think it to be one of those long-simmering, involved recipes that take the better part of a day Really, making chutney is no harder than making applesauce All you do is cook down the fruit with spices, herbs, sugar and, very important, a little vinegar to accentuate the tang, and you’re done
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Get Sourdough French Toast with Orange Bourbon Butter and Spiced Pecans Recipe from Food Network
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This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
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These dainty cookies melt in your mouth. Legend has it that they are named after the ladies in waiting to an English queen.
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Stir vanilla pudding mix into the traditional ambrosia salad for a heartier version of the festive salad.
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Chicken legs, roasted with an orange rosemary honey glaze, are fall-off-the-bone juicy and great for dinner parties.
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The addition of brown sugar and mixed spices to the brine for this pork loin enhances the meat's natural sweet, spiced flavor.
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Get Asian-Spiced Baby Back Ribs Recipe from Food Network
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Cubes of watermelon are tossed with handfuls of minced herbs, sliced onion, and feta cheese crumbles in this summer salad.
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Sweetened condensed milk makes this pie velvety, and the lemon juice compliments the cream cheese beautifully.
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Beef strips are marinated for 2 to 4 hours in lime juice with cilantro, then sauteed, and simmered with green pepper, onions, and additional lime juice.
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This would be fun to do for your Thanksgiving turkey. Oregano, sage and thyme are mixed in with lemon juice, oil and soy sauce, along with a few other delicious ingredients. Just let your turkey marinate overnight in the fridge and then cook as usual.