Search Results (13,054 found)
www.allrecipes.com
This is a recipe everyone in the family will love. Vegetarian or not, the combination of tater tots, cheese, and mushroom soup will drive your taste buds crazy!
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Get South Dakota Honey Sunflower Vanilla Ice Cream Recipe from Food Network
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A sour cream cornbread recipe with whole-kernel, canned corn.
www.simplyrecipes.com
Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric.
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A recipe for juicy breakfast turkey burgers. You will need dark-meat turkey, onion, fresh sage, fennel seed, brown sugar, and onion powder for the patties.
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Mix ground smoked ham, sausage and beef together with milk, eggs and graham cracker crumbs for a new spin on meatballs. Form into balls and bake in a tangy sauce of tomato, vinegar, brown sugar and mustard powder.
www.delish.com
These mini marzipan pumpkin cakes will keep at room temperature up to 1 day.
cooking.nytimes.com
You don’t need your own hen to make this egg-based dish from the food writer Ian Knauer, whose family has always kept chickens In his book, “The Farm,” he shared recipes from a year of cooking with largely farm-grown ingredients Among them was this dish, which is as good as a simple dinner as it is for breakfast or lunch.
www.delish.com
This easy-to-prepare family-friendly recipe earned Suellen Calhoun the grand prize at the First-Ever French's National Cook-Off.
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Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots.
cooking.nytimes.com
This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch
cooking.nytimes.com
A classic brioche should be tender, eggy and contain croissant levels of rich, delicious butter Sure, it requires a stand mixer (incorporating the butter by hand wouldn't be possible by most bakers' standards) and 24 hours, but the results are bakery-worthy It can be made in one day, but an overnight stay in the refrigerator will not only give the dough a deeper flavor, but it will also firm up the butter, making the dough easier to shape and handle when it comes time to bake.