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This hollandaise sauce recipe has all the ingredients of the classic, but it's made in a blender! Serve it with eggs benedict or even steamed asparagus.
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Pumpkin seed oil from southern Austria gives this spread its nutty flavor.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling-hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
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Seasoned pork chops are quickly sauteed and then simmered in a rich and zesty blend of sherry, ketchup, Worcestershire sauce, paprika and bay leaf - with a good dose of sour cream to add a luscious tartness.
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Make your own instant soup mix with non-fat dry milk, chicken boullion granules, seasonings and thickening agents.
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Chewy pizza crust made with a blend of three flours and dried herbs. Just add your favorite toppings and sauce to make a fantastic pizza pie!
www.chowhound.com
A recipe for traditional Jewish jelly donuts
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Wonderful Italian bread made in a bread machine then baked in the oven.
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Recipe for blueberry focaccia
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Get Haggis Recipe from Food Network
Ingredients: sheep, suet, onions, oats, salt, black pepper, herbs