Search Results (9,681 found)
www.delish.com
Our version of this classic mix features pretzels and wholesome cereals, plus the grown-up flavors of olive oil and Parmesan.
Our version of this classic mix features pretzels and wholesome cereals, plus the grown-up flavors of olive oil and Parmesan.
www.allrecipes.com
Comforting, classic, and delicious, this chicken and dumplings stew is made easy by using Bisquick(R) mix.
Comforting, classic, and delicious, this chicken and dumplings stew is made easy by using Bisquick(R) mix.
Ingredients:
clarified butter, chicken thighs, bacon, potatoes, carrots, celery, red onion, cloves, chicken broth, milk, cream of mushroom soup, corn, smoked paprika, baking mix
www.allrecipes.com
A crusty sugar coating surrounding a soft gumdrop middle! This is a very easy candy recipe and can be made with any flavor of gelatin mix.
A crusty sugar coating surrounding a soft gumdrop middle! This is a very easy candy recipe and can be made with any flavor of gelatin mix.
www.foodnetwork.com
This giant peanut butter and jelly sandwich from Food Network Magazine won't fit in your lunchbox: It's cake for eight!
This giant peanut butter and jelly sandwich from Food Network Magazine won't fit in your lunchbox: It's cake for eight!
www.foodnetwork.com
Get Halibut Tacos with Peach Salsa Recipe from Food Network
Get Halibut Tacos with Peach Salsa Recipe from Food Network
cooking.nytimes.com
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
Ingredients:
yellow onions, celery, carrots, fennel bulb, black peppercorns, salt, salmon, trout, chives, parsley, eggs, vegetable oil, matzo meal, black pepper, radicchio
www.delish.com
These hearty muffins are sure to please.
These hearty muffins are sure to please.
Ingredients:
yellow cornmeal, baking powder, baking soda, salt, flour, bananas, fat buttermilk, brown rice, lemon juice, egg, vanilla, blueberries, sanding sugar
www.simplyrecipes.com
Cornbread Stuffing with Green Olives, Cranberries, and Pecans! Sweet, buttery California green ripe olives add a little something special to this classic Thanksgiving stuffing.
Cornbread Stuffing with Green Olives, Cranberries, and Pecans! Sweet, buttery California green ripe olives add a little something special to this classic Thanksgiving stuffing.
Ingredients:
pecans, cornbread, butter, yellow onion, celery, sage, parsley, thyme, salt plus, black pepper, olives, cranberries, eggs, vegetable stock, half and half
www.delish.com
Sweet, seasonal apples and buttery pecans add fresh fall flavor and crunchy texture to this basic stuffing.
Sweet, seasonal apples and buttery pecans add fresh fall flavor and crunchy texture to this basic stuffing.
www.allrecipes.com
Kids adore these homemade chicken tenders with honey-mustard!
Kids adore these homemade chicken tenders with honey-mustard!
Ingredients:
yellow mustard, honey, orange juice, garlic, whole wheat flour, salt, wheat, eggs, chicken breast
www.allrecipes.com
Lots of lemon juice, black pepper, mustard, miso, and mayo are all it takes to season wild salmon fillets baked in a hot oven.
Lots of lemon juice, black pepper, mustard, miso, and mayo are all it takes to season wild salmon fillets baked in a hot oven.
Ingredients:
lemon juice, black pepper, mayonnaise, yellow miso, dijon mustard, cayenne pepper, salmon
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.