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cooking.nytimes.com
This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.
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Watermelon jellies, the white rind of a watermelon soaked in a lemongrass syrup, taste just like watermelon gumdrops.
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A pie shell is filled with a cooked mixture of sugar, cream of tarter and buttery round crackers. A sprinkling of butter and cinnamon completes the pie.
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This was a favorite recipe of our Mom's for Sunday dinner. We all loved it, and I'm sure you will too. Ground ham is formed into a meatloaf and baked in the oven.
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This recipe is from Everyday Food reader Daniel Lee Mishkin, of South Portland, Maine.
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Get Will's Rub Recipe from Food Network
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A classic strawberry jam recipe.
Ingredients: strawberries, sugar, lemon juice
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Create the delicious taste of smoked turkey without the hassle of the meat smoker in this 3-ingredient recipe that is great for holidays.
Ingredients: sugar, turkey, cooking oil
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Get Meringue Peaks Recipe from Food Network
Ingredients: egg whites, sugar, vanilla