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This three ingredient tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!
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Rib-eye steaks are marinated in a sweet and savory bourbon whiskey marinade, then quickly grilled to smoky perfection for a New Orleans-inspired meal.
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A drizzle of apple brandy doubles the apple flavor.
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This apple cranberry pie is one of our favorite pies to make for Thanksgiving or the holidays! Flaky buttery crust, spiced apples mixed with dried cranberries and brandy.
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Recipe courtesy of executive chef Dan Swinney, Lidia's Kansas City, and executive chef Eric Wallace, Lidia's Pittsburgh.
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Pumpkin pie and sweet potato pie filling are a delicious addition to the traditional pumpkin bread recipe and perfect to make the day after Thanksgiving.
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Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.
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Seasoned stuffing mix and pork sausage are blended and made into little baked appetizer balls.
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Apples simmer with tapioca and brown sugar in a slow cooker for a sweet, comforting dessert.
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For vegans and vegetarians craving pulled pork, meaty jackfruit can be slow-cooked in barbeque sauce to make this satisfying substitute.
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Rich and full of flavor--pork belly is slowly simmered in a sweet and savory mixture of soy sauce and brown sugar. Serve it over a bowl of steamy rice for a meal worth waiting for.
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Mexican-inspired corn cake is easy to make using masa harina, butter, and corn to create a rich and addictive dessert.