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Crackly cinnamon spice cookies with a tiny spark of black pepper.
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Browned ground beef, diced tomatoes, and mixed veggies are simmered on the stove, then placed in a casserole, topped with prepared mashed potatoes, and baked until golden for this easy, comfort-food classic.
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This recipe is by Moira Hodgson and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Apple cider and apple juice are simmered with sweeteners and seasonings to blend with grain alcohol and vanilla-flavored vodka to make a cold, apple-flavored adult beverage.
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CROSSING OVER THE GREEN PLANTAIN . . . OUR INSPIRATION. by The Simple Chef® , Chef DonClark Williams Earlier in the evening a woman had told me she needed to...
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A lovely treat at the end of the day, this Frozen Cappuccino is rich and creamy.
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Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
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Chef Donald Link keeps it simple with his recipe for guacamole, letting avocado take the spotlight with just lime juice, cilantro, and salt added to enhance the flavor.
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The combination of toppings gives this toast upper-crust status.
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This chai sufganiyot recipe takes sugarcoated Hanukkah donuts and fills them with a spiced pumpkin buttercream.
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This savory quiche features sausage and mushrooms.