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cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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Get Summer Squash Relish Recipe from Food Network
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Robust cauliflower is a great foil for sweet golden raisins and crunchy chopped almonds.
cooking.nytimes.com
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup But if not, chicken stock works well, too.
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Get Mincemeat Pie Recipe from Food Network
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Granny Smith apples are layered with a buttery cobbler producing a deliciously moist apple cobbler-crumble for any day of the week.
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Tart, firm apples bake to juicy tenderness under a cobbler topping that is a cross between cake and biscuit. It goes nicely with custard sauce.
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An easy fall dessert to whip up for a crowd, these individual apple crisps are stuffed with oats, brown sugar, butter, and cinnamon and topped with a scoop of vanilla ice cream.
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A vodka martini with apple jack and Calvados. As cosmopolitan as the Big Apple itself.
Ingredients: ice, vodka, apple, calvados
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Thick and healthy fruit drink with apple, banana and orange juice. The frozen banana takes the place of shaved ice and results in a smooth, creamy texture. Serve with dollop of whipped cream for added effect.
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Apple sausage stuffing is simple to make, thanks to cornbread stuffing mix, apples, and chicken apple sausage. Sure to become a go-to Thanksgiving recipe.