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cooking.nytimes.com
This chutney is sweet, hot and a little sour You could use green mango in place of the ripe mango Try this chutney with these spicy corn pakoras.
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Sweet potatoes are baked in blend of orange marmalade, amaretto liqueur, and butter and topped with crushed amaretto cookies.
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This sweet, ketchup-based barbecue sauce is seasoned with allspice and mustard powder. Takes only minutes to prepare.
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The recipe for these pineapple cookies with nuts and and orange-flavored frosting is an old family recipe.
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If you'd like, save the orange peels to make candied citrus peel. Cut off the outermost peel of the fruit and reserve, then cut off remaining pith and discard.
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For all you maple fans who cannot get enough, here is a delicious zucchini-nut bread enhanced by maple flavoring.
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These fried, sweet burrito-like bundles are stuffed with a tried-and-true mixture of banana slices, butter, brown sugar and spiced rum.
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This recipe for Boston baked beans uses navy beans, molasses, brown sugar, and ketchup to create a wonderful old-fashioned baked bean flavor.
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Green grapes are folded into a sweetened cream cheese and sour cream mixture freckled with pecan bits in this fruit salad.
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These vegan and gluten-free lemon cupcakes are frosted with ready-made lemon frosting and sprinkled with nutty coconut flakes and tart lemon peel--yum!
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Grilled sirloin salad and grilled vegetables are tossed together in a sesame-ginger dressing in this fresh salad perfect for summertime.