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This is an authentic Swedish spiced wine. The recipe is from Great-Aunt Freda, brought from Sweden in the early 1900's.
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An adventurous drink, glogg comes from an old word meaning burning ember. You'll feel the heat when you serve this Swedish mulled wine for the holidays!
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Dan Barber's brilliant recipe makes braised carrots the star and lamb the accompaniment.
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Scandinavians warm chilly nights around Christmastime and after skiing with steaming glasses or cups of glogg, a spiced, red wine-based hot punch seasoned with cinnamon sticks and whole cloves.
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Chef John's cranberry sauce will please everyone at your holiday table, and it's so easy to whip up. Aside from being a great side dish, it's the greatest cheesecake topping of all time--or try it on ice cream!
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"There's almost a Dickensian quality to these stewed fruits," says Valerie Gordon. The recipe makes a large amount, but leftovers hold up beautifully and are great served over ice cream or plain cake.
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Get Chocolate Pear Pouches Recipe from Food Network
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A wonderful blend of mixed greens, pears, toasted walnuts and Gorgonzola (blue cheese) with a light tasty dressing.
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Get Sausage Stuffed Quail Recipe from Food Network
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Get Rabbit Stew Recipe from Food Network
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Get Spicy Cranberry Mexican Cinnamon Sauce Recipe from Food Network