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This is a grilled salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavor.
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Easy-to-make homemade dumplings simmer with chicken in a light broth for a soul-satisfying soup.
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This version of the Christmas yule log, or bûche de Noël, has devil's food cake layers, a cherry–whipped cream filling, and bittersweet chocolate frosting.
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This recipe is by Joanna Pruess and takes 1 hour, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This is a family recipe that has been around for over a century, passed down in the Kaelin family for generations. The story goes that the cake was made and left...
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Tim Love freezes all kinds of cocktails on sticks for backyard parties, but his cucumber-mint version is especially good on a blazing-hot day.
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Serve a comforting dish of chicken breasts topped with stuffing and milk gravy for a dish that tastes like Thanksgiving without all the fuss of making a turkey.
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Fun to make, traditional pretzels are great with a nice mug of beer!
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Layers of raspberry, cream cheese and lime look like watermelon slices with chocolate chip 'seeds' in these tasty frozen pops.
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This crunchy salad made with pineapple, apple and celery can be served as a side dish or as a relish accompaniment to turkey or chicken.
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This no-knead artisan-style bread is simple to make, and the addition of pumpkin puree makes it perfect for fall.
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Three portions of banana citrus slush are frozen, and then served with ginger ale.