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A rich reward for picking your way through the thorny brambles. Use your choice of fresh raspberries, blueberries, blackberries, boysenberries and/or chopped pitted cherries. If you don't want to use alcohol, you may substitute orange juice.
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A sweet eggy challah, made with honey and olive oil for rich flavor, is braided with a 4-strand braid, then glazed and baked to a beautiful light golden brown.
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Chicken breasts are sauteed with onion, garlic, and fresh porcini mushrooms in a rich balsamic vinegar sauce in this quick dinner option.
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Wonderful fruitcake with dates, maraschino cherries, candied pineapple, pecans, and peach brandy. Make this at Thanksgiving so it's ready for Christmas.
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Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes.
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For an even crunchier topping, you can use sanding sugar in place of granulated sugar in step 3. Look for it in the baking section of your grocery store.
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Bacon, onions, and celery seed flavor this rich, warm German potato salad.
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Similar to the traditional British biscuits, these can also be served buttered or with cheese. For a sweeter biscuit, brush one side with melted semisweet chocolate after baking.
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It takes three flours -bread, whole wheat and rye -to tame sauerkraut and onion, and this sturdy loaf handles the strong flavors quite well.
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Second-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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A favorite in Brazil, these savory, gluten-free cheese bread bites, called pao de queijo, are made with Parmesan cheese and tapioca flour.
cooking.nytimes.com
The Blackbird Bakery, in Austin, Tex., sells gluten-free baked goods and was founded by Karen Morgan, who was diagnosed with celiac disease in 2002 This gingerbread, a favorite at the bakery, is generously-laced with aromatic spices and calls for both fresh ginger and candied ginger.