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Get Cider-Brined Turkey with Maple-Cider Glaze Recipe from Food Network
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Creamy leek and spinach soup gets its creaminess from plain yogurt and egg yolks added at the end of cooking; serve with a nice bread.
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Pork and apples are a classic combo, and are even better when joined by bacon, cream, white wine, and Dijon mustard. This luscious, French-accented pork chop...
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Cream cheese seasoned with garlic powder, onion salt, Worcestershire sauce, and a bit of mayonnaise makes a delicious spread for cucumber sandwiches.
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Get Crudite with Roasted Garlic and Red Bell Pepper Dip Recipe from Food Network
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Spicy deviled jam, made with ham, celery, green onions, and pickled jalapeños.
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus at least 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes.
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Made with honey and orange juice, this crunchy kale salad is surprisingly sweet.
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Mushrooms are marinated in a simple soy sauce mixture. This recipe takes awhile, but the finished mushrooms are packed full of flavor. They'll be everyone's favorite!
Ingredients: soy sauce, water, butter, sugar, mushrooms
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The chicken in this saffron-and-ginger-scented chorba (the North African name for soup) is an excellent source of protein, while the walnuts are packed with antioxidants and omega-3 fatty acids.