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A great mild dip made with poblano peppers that are charred on the grill and mixed with Monterey Jack cheese, cream cheese, and spices.
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Chef John's versatile farro cakes use a little egg and grated Parmigiano-Reggiano cheese to help hold them together. How you serve them is up to you, but the possibilities are endless.
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Boneless pork loin chops are simmered in a Marsala wine, garlic, and herb sauce. This is easy enough for a weeknight, and impressive enough for company.
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William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, resulting in this moist loaf with a chocolaty crumb topping.
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Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.
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No candy thermometer required for this fudge with butterscotch chips, chocolate chips, marshmallow creme and nuts.
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Lemon is the perfect food and in this chopped and marinated cucumber dish, it adds just the right touch. After everything is measured and stirred, the cucumbers are chilled, and four hours later, spooned onto waiting plates.
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Home-made sausage flavored with sage, marjoram, brown sugar, a bit of red pepper and a dash of cloves.
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Chef John's pastry cream with vanilla bean paste is perfect in Napoleons, pies, tarts, or cakes.
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This great gluten-free cornbread recipe uses cornmeal and millet flour; no one will ever guess!
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Turn plain ground turkey into flavorful sausage just by adding a bit of brown sugar, sage, thyme, marjoram, and red pepper flakes.