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cooking.nytimes.com
This recipe is by Alice Hart and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Bone in Pork roast with brown sugar and maraschino cherries. Garlic adds just the right twist. This comes out tender and juicy. Cooking in a oven bag its easy and quick to clean up. 'Pig out!' Hope you enjoy it.
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Get Peche Bourbon Recipe from Food Network
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Get Sugared Cardamom Pears Recipe from Food Network
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Foolproof chocolate caramel syrup makes a wonderful exciting latte! Better than you know who!
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Get Spiced Cider Recipe from Food Network
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These crepes are made with raw buckwheat groats, egg, brown sugar, cinnamon, and salt.
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This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also be used as a pie filling.
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Popcorn is coated in a corn syrup, brown sugar, fruity gelatin mixture and combined with honey roasted peanuts in these bountiful popcorn balls.
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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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This absolutely delicious pork tenderloin is prepared simply by first browning in a skillet, and then finishing in the oven. Served with a Marsala cream sauce, prepared while the pork is baking, the dish can be prepared in under an hour. The sauce is tasty over steamed vegetables as well.
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This easy devilled egg recipe has a nice onion twist that will make your guests beg you for the recipe. The secret is to always taste the yolk mixture for the...
Ingredients: eggs, yellow mustard