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Simmer fresh collard greens with salt pork or ham hocks until tender and tasty, and serve with a dash of sugar and apple cider vinegar for a tangy jolt of flavor.
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Whole wheat dough filled with a raisin and date filling is rolled out into these sweet Indian flatbreads, or holige, pan-fried in ghee.
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Classic potato salad gets an update with sour cream and red wine vinegar.
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A mayonnaise-based barbecue sauce recipe from Alabama.
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Layers of whipped cream, mixed berries, and pound cake make this elegant dessert easy to assemble.
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
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This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Hollandaise Sauce Recipe from Food Network
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Get Creamy Fondue with Poached Egg and Baguette Recipe from Food Network
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Grains, fruit, honey, and spices--the perfect way to start the day!
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These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.