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Granny Smith apples and shredded red cabbage are cooked in beef broth flavored with brown sugar, cider vinegar and celery seed in this recipe which also includes raisins and apple butter.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs).
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These Amazing BBQ chicken wings are slow-grilled and slathered in a classic Buffalo wing sauce. Make plenty because everyone will want seconds!
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Thinly sliced cauliflower, peppers, and olives are tossed in a vinaigrette dressing creating a flavorful cauliflower salad perfect for picnics or barbeques.
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This is a bit of an unusual cake, but great for Christmas. The chocolate mixed with raisins, applesauce, and spices gives a nice texture with a lot less work than plum pudding itself.
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Deep-fried bread absorbs a milk sauce seasoned with saffron and cardamom, all of which is covered by fried cashews, almonds, and pistachios in this dessert recipe from Hyderabad, India.
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Applesauce, Cheddar cheese and fresh sage bring savory fall flavors to corn muffins.
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Tender gnocchi pasta is served in a homemade tomato sauce with slices of Italian sausage and topped with grated Romano cheese.
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Brown sugar adds a terrific sweetness to this southern-style, slow cooker pulled pork.
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Pecans and spices meet sweet fall apples and yams in this award-winning, brandy-spiked pudding.
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Poppy seed muffins are a favorite morning quick bread. This recipe uses almond extract and lemon zest to lend extra bright flavors.