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Vidalia onions filled with beef bouillon and butter are grilled to caramelized perfection! This could be made vegetarian by using vegetable bouillon.
Ingredients: onions, beef bouillon, butter
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There's nothing fancy about these grilled potatoes, but you'll be surprised at how much flavor they get from just a few green onions!
Ingredients: potatoes, green onions, butter
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A rich eggy bread, made easier by preparing the dough in the bread machine.
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This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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With a beautiful color, this champagne drink almost looks too pretty to drink. Fortunately, it tastes even better than it looks!
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This carrot sheet cake not only feeds a crowd, but it also gets an extra delicious flavor from the addition of brown butter to both the cake and the frosting.
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These blonde brownies are studded with pecans, chocolate chips, and butterscotch chips for treat with variety.
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Pair this recipe with other meze (appetizers or small dishes) from Michael Psilakis's authentic Greek dinner.
Ingredients: cocktails, alcohol, soups, chocolate
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Add a bit of angostura bitters and lemon garnish to your sparkling wine for a perfect holiday beverage.
Ingredients: cocktails, alcohol, soups, chocolate
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Yucca, sometimes called cassava, is a starchy root that grows in very warm climates and makes super-crunchy chips.
Ingredients: cocktails, alcohol, soups, chocolate
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Use this icing when making Flower Sugar Cookies.
Ingredients: cocktails, alcohol, soups, chocolate
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A savory bread pudding loaded with herbs and pecorino cheese.