Search Results (333 found)
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A popular appetizer featuring a sweet-and-sour sauce quickly assembled from onion soup mix, apricot jam and bottled salad dressing.
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This is an old jewish recipe. My wife heard about it from a friend in Houston who used it to close the deal with her significant other. It worked with me too...
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The only thing better than brie is baked brie.
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Use large chicken wings to make this sweet-and-sour main course. The sauce is simply Thousand Island salad dressing, apricot jam, and onion soup mix.
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These chewy, blue ribbon winners are sure to impress!
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These sophisticated sandwiches are familiar enough for children. The chicken can be marinated tonight and broiled for dinner tomorrow. Pair it with a crunchy salad for a pleasant contrast between hot and cold.
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Fresh fruit belies the fact that this tart's buttery puff-pastry crust is store-bought, making it a treat to prepare and eat.
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Mostarda is an Italian fruit and mustard condiment.
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People are always complaining about the difficulty of making a "tender-melt-in your-mouth" brisket. By using beer and this fool-proof cooking method, even the...
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Dried apricots and raisins combine in a pie sweetened with stevia, an herbal sweetener. This is a great pie to eat warm with vanilla ice cream.
cooking.nytimes.com
This recipe is by Anthony Tassinello and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This German cake recipe makes an icing with apricot preserves to deliver an elegant chocolate cake.