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Chicken is breaded and browned, then baked in a reduction of orange juice and white wine, before being topped off with a splash of Grand Marinier. Absolutely the BEST Chicken recipe ever.
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Watch guests' faces light up as you cut into this rainbow-colored four-layer cake filled with candies and sprinkles like a pinata.
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This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Host a Japanese hot pot party with this recipe for traditional beef sukiyaki cooked tableside in a savory broth with enoki mushrooms.
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These crispy, slightly spicy cookies full of crystallized ginger are a quick and easy treat that pair well with a cup of tea or coffee.
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Add strawberry puree to traditional sugar cookie dough to create these chewy, fruity, and delicious strawberry sugar cookies.
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Spice up your ketchup with horseradish and cayenne pepper for a nice dipping sauce for sweet potato fries.
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A very juicy prime rib that bakes inside a shell of salt and mustard. It is accompanied by a creamy horseradish sauce.
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This appetizer dip recipe is made with fresh crabmeat, Cheddar cheese, and horseradish in a mayonnaise base.
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Mashed sweet potato or yams are whipped with a kick of horseradish and honey. These are excellent with pork, beef or poultry.
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This is a great basic BBQ sauce our family got from a fireman friend. It has a nice zing from some horseradish. We've used it on everything from chicken to meatloaf! This is also great to increase the servings, bottle it up and refrigerate for multiple uses.
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Finely chopped celery and onion give these classic deviled eggs a nice crunch.