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Sauerkraut is slow cooked with clove, bay leaf, and juniper berries. This dish is wonderful baked along with your main meat entree.
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This recipe made waves among home bakers when it was published by Cook's Illustrated magazine in 2008 because of its brilliant use of vodka in the dough, which all but ensures that the baked crust is tender The vodka, which evaporates in the hot oven, is essential here, and you shouldn't taste it in the finished crust, so do not skip it The filling is delicious too, pillowy with a deep, rich flavor
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Get Corn Fritters Recipe from Food Network
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
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A favorite pie that is not quite as sweet tasting as the standard pecan pie. Whips up in minutes.
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Make the most of the brief, sweet season for tart cherries with this fresh and icy cherry sorbet that doesn't need an ice cream freezer. Dry white wine adds to the sophisticated flavor.
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A must-do holiday tradition, these tasty gingerbread figures are even better with a layer of Nutella® hazelnut spread. Enjoy!
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Devil's food cake mix is dressed up with chocolate pudding mix, Kahlua® liqueur, and orange zest in this dark and moist Bundt® cake.
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A quick stir-fry recipe of tofu and snow peas with a little spice from red pepper flakes.
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This homemade salad dressing with apple cider vinegar and corn oil is great on both tossed green salads and pasta salads.
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Get Jam Parcels Recipe from Food Network