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Sweet and sour red cabbage, cooked with bacon, apples, onions, and roasted chestnuts. Great holiday side!
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Chef Kevin Kathman stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms.
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This chili is renowned for its hotter versions; heavy on the cayenne and chili powder The masa harina thickens the stew and adds a subtle corn undernote.
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This comforting turkey cobbler is a great way to use up leftover turkey. Don't worry about shaping a pie pastry--the topping is meant to look rustic.
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"Over-the-top, sticky, gooey goodness or, as I like to call it, 'love.'" That's how pastry chef Catherine Schimenti describes the thrilling moment she first dipped a warm sticky bun into sweet-salty butterscotch sauce.
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This recipe for duck confit fried spring rolls has duck confit, carrots, water chestnuts, and mushrooms wrapped in rice paper and a hoisin-plum dipping sauce.
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Get Beef Burgoo Recipe from Food Network
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A simple tomato sauce with garlic, red wine and fresh bail. You'll never want to buy store bought sauces again! Serve over your favorite pasta.
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Oranges, mangoes, and chia seeds come together in this bright orange smoothie that is perfect for a pre- or post-workout drink.
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This cake is similar to a rum cake, but you substitute orange juice for rum.
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Chicken broth and a can of cream of corn soup are combined with cooked chicken breast in this Chinese inspired soup flavored with sesame oil and thickened with corn starch and egg white.
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Spiced venison and wild rice make up the stuffing for these baked acorn squash. This makes an unusually good one-dish main course.