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Beef, carrots, potatoes, and celery are seasoned with rosemary and parsley in this simple stovetop beef stew recipe.
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Plums are baked with an orange juice-based sauce to make a versatile dish that's delicious as a side for pork or chicken, or as a dessert.
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This flavorful mulled wine is served at Christmas markets ('Weihnachtsmarkts') throughout Germany during the holidays.
cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Palestinian semolina cake uses tangy yogurt, tahini, and shredded coconut for a special texture. It's finished with a sugar syrup to keep it moist.
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Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.
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Roasted almonds are coated in a honey glaze and lightly salted for a savory sweet snack any time of the year.
Ingredients: almonds, sugar, salt, honey, water, almond oil
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Tastes like a pretzel, looks like a roll.
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These soft, yeast-risen pretzels are fun to make.
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A quick and easy vegetable soup made with ground round and spicy vegetable juice cocktail. My kids love it!
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Roti Canai, an Indian pancake, are easy to make at home using 6 simple ingredients; eat as a snack or with a meal with curry and sambal.