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cooking.nytimes.com
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving
www.delish.com
Theres nothing more comforting than a warming bowl of cabbage soup. Ours conjures up memories of beloved, slow-cooked Eastern European versions; yet its quick to make.
cooking.nytimes.com
This recipe is by Melissa Clark and takes About 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Baked Shrimp Scampi Recipe from Food Network
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How to make sweet sliced cucumber bread and butter pickles, perfect for sandwiches.
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Get Cheddar Corn Chowder Recipe from Food Network
www.allrecipes.com
An impressive dish to serve for company. Chicken breasts are rolled around a delicious filling of feta cheese, sour cream, spinach, sun-dried tomatoes, garlic, and mushrooms. Then coated with a breadcrumb mixture and baked. They are easily prepared a day ahead.
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Get Mini Cheeseburgers Recipe from Food Network
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Get Tarte Flambe with Softly Scrambled Eggs and Goat Cheese Recipe from Food Network
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Get Provencal Tuna Sandwiches Recipe from Food Network
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Gingerbread Cookies are the essence of the holidays and are deeply flavored with spices and molasses. Decorate with royal icing and enjoy them for dessert or on your Christmas tree!
www.chowhound.com
A beef shish kebab recipe with a Middle Eastern–inspired marinade that flavors skewered and grilled sirloin, mushrooms, squash, and onions.