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Crowd-pleasing holiday eggnog pound cake with eggnog, dried cranberries, brandy, nutmeg and orange zest.
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Here's how to easily cure your own corned beef for St. Patrick's Day! It's made with beef brisket, pickling spices, and salt, and needs to cure for 5 days. The result is a corned beef that's more flavorful and unique than you can buy in the store.
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A dark molasses-type soft cookie. This is an old-time American cookie from New England, attributed to the legendary Uncle Joe who made cookies as big as lily pads.
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The sugary topping of this pumpkin cake melts to create a delicious caramel layer.
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This was my mother's, it has sugar, but no eggs, no butter and no milk. It's from the Depression-era.
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This is a spice type cake. It is from the depression era or war time rationing.
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Made from a blend of cooked bulgur wheat, chopped mint, and onions stirred into ground lamb, then cooked as small patties, kibbeh is a favorite traditional dish in Lebanon, Syria, Palestine, and Iraq. Serve kibbeh with tahini, a sesame seed paste.
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This cookie recipe for molasses cookies with allspice, cinnamon, raisins, and walnuts dates back to colonial New England.
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Butternut squash and sweet potatoes lend a custard-like texture to this wonderful pie idea.
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Fresh and dried cranberries cook with cranberry juice and orange flavors for a bright, jewel-like cranberry sauce they'll all be talking about. Serve it in a beautiful glass dish or compote.
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Chicken stock is the base for this pureed butternut squash soup seasoned with garlic, thyme, cumin, and allspice.
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