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A medley of apples, raisins, orange zest, apple and orange juices are simmered in this family version of mincemeat. Make the filling in advance and refrigerate until ready to use, or bake immediately in a double-crust pie. If desired, stir 1 to 2 tablespoons of brandy into the filling to enrich the flavors.
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Fluffy cake infused with lemony limoncello liqueur is the perfect ending to an Italian dinner.
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Yummy oatmeal cookies with chocolate chips, raisins and pecans!
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Cornmeal gives these waffles extra texture without weighing them down.
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These snappy gingerbread straws add an eye-catching twist to the usual gingerbread cookies.
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A lemonade drink suitable for anytime of the year. Refreshing, yet intoxicating. A tasty treat!!
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A homemade cheese spread with fresh herbs turns a sandwich of roast turkey on whole wheat into something special.
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An easy, flaky buttermilk biscuit recipe with smoked bacon, cheddar cheese, and herbs.
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These grilled bison burgers are juicy and full of flavor, perfect for summertime picnics.
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Fried salmon cakes filled with green onions and fresh dill weed.
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Zucchini sticks coated with soy batter and seasoned bread crumbs bake up into a light appetizer or side dish option that's vegan to boot.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.