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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Leftover Thanksgiving cranberry sauce is put to good use to make this recipe for delicious muffins, perfect for breakfast, brunch, or as a snack.
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Want something fruity for your pancakes or waffles? Simply run out of syrup? No worries, just cook sugar, water, and blueberries together to make a quick and easy solution.
Ingredients: water, sugar, blueberries
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A simple tomato sauce with ground beef, onion, mushrooms, basil, oregano and garlic powder, simmers about an hour for a rich, blended taste.
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Fool-proof bearnaise sauce made in the blender will impress your guests and is perfect for steak, vegetables, or even eggs Benedict.
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A variety of fresh and dried fruits and nuts are used in this cooked cranberry sauce. Serve with turkey.
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Get Hot Fudge Sauce Recipe from Food Network
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This deliciously creamy herb sauce is so simple to make using a microwave, but if you do not have one, place your bowl over a pan of simmering water to heat it gently. Excellent German recipe for Bernaise sauce. Great on steaks, chicken, vegetables and fish.
cooking.nytimes.com
Usually paired with meat, chimichurri sauce plays off of grilled bass just as beautifully, as long as you use a light vinegar like champagne or rice wine, rather than balsamic This comes together fast and adds a warmth to the cooler flavors of summer.
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Get Light Fry Sauce Recipe from Food Network
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A very thick and dark sauce with a little red pepper kick. Serve with browned Italian sausages, or omit them for a vegetarian meal. This sauce freezes well too.
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This zesty sauce is a favorite of all our family and friends. It's simple to make, and good with the turkey or on leftover turkey or chicken sandwiches. Adjust the amount of horseradish to taste.