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Serve warm or cool, topped with powdered sugar or whipped cream. For best results use a tart baking apple such as Cortland, Rome, or Northern Spy.
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Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.
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Pork and apples are a classic combo, and are even better when joined by bacon, cream, white wine, and Dijon mustard. This luscious, French-accented pork chop...
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Get Roasted Artichoke Hearts Provencal Recipe from Food Network
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Get Healthy One-Skillet Shrimp and Quinoa Recipe from Food Network
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Ana Sortun includes vegetables and ouzo in her recipe for this Greek appetizer.
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Get Grape Gazpacho Recipe from Food Network
cooking.nytimes.com
This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For an even crunchier topping, you can use sanding sugar in place of granulated sugar in step 3. Look for it in the baking section of your grocery store.
cooking.nytimes.com
For the chef Michel Richard, using less butter and cream requires making deft use of sauces For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.