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Home-made sausage flavored with sage, marjoram, brown sugar, a bit of red pepper and a dash of cloves.
cooking.nytimes.com
This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pluma Moos is a traditional Mennonite festive fruit soup served warm as a side dish or dessert on Christmas eve and morning by many families in Canada. Traditionally dried fruit was used but this recipe calls for canned fruit.
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Classic potato salad gets an update with sour cream and red wine vinegar.
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Try these crepe-like items for an Indian-style breakfast made with lentils and rice.
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A mixture of butter, mayonnaise, garlic, sage and oregano is spread on a baguette. Lightly toast the baguette under the broiler, and enjoy with any meal!
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Everything goes into a jar and you give it a good shake. That's all there is to it - oil, raspberry vinegar, sugar, mustard, oregano and pepper.
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This is a quick soup made by combining canned tomato juice with oregano and a bag of mixed frozen vegetables.
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This delicious apricot jam with lavender makes a great food gift. The trick to infuse the jam with lavender aroma is to process a portion of the sugar with lavender.
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To summarize the sauce at best, most interpretations contain roasted, dried, or raw red piquillo pepper.
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This is a perfect steak. I use tenderloins but any cut you like will work fine. It has a tangy sweet crust and then a rich port wine and cranberry glaze. I...
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Tomatoes, mozzarella cheese, basil, and bagel chips are mixed together with olive oil in this quick and easy bruschetta salad.