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This recipe is by Julia Reed and takes 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Yellow squash, zucchini, and tofu combine in this recipe for a quick and easy vegetarian stir fry dish.
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Mix up an easy herb rub with sage, rosemary, fennel, and bay leaf, and the herb mixture will infuse these easy grilled pork chops with delicious Mediterranean flavors over several hours. Grilling them is quick. If it's raining, just broil the chops.
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Get Eggnog Blossoms Recipe from Food Network
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Get Sweet Cornbread Recipe from Food Network
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Fresh tomatoes and mint are whisked together with extra virgin olive oil and white wine vinegar in this refreshing sauce.
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The meatloaf is great the next day between two slices of buttered bread for a meatloaf sandwich!
cooking.nytimes.com
This recipe is by William Grimes and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: lemon peel, demerara, scotch
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This 'made-from-scratch' eggnog recipe calls for heating the eggs and sugar, then adding milk, vanilla extract, and nutmeg, and heating the mixture until it thickens to make a cooked version of the holiday favorite.
Ingredients: eggs, sugar, milk, vanilla, nutmeg
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Iced coffee made easy with milk and instant coffee.
Ingredients: instant coffee, sugar, water, milk
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Get Cider Vinegar Slaw Recipe from Food Network