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This is a great way to spice up plain old mashed potatoes! This recipe brings butter, sour cream, horseradish and parsley together with potatoes for a delicious side dish.
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In this simple and delicious recipe, fresh brats are cooked in a large pot with beer, butter, and sliced onions, then grilled until brown and irresistible. Serve with brown mustard and hoagie rolls.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It’s our take on the salad served at Monk’s Café of Seinfeld fame: big lettuce, big carrots, but our tomatoes are not quite like volleyballs.
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Toasted with a reduction of cranberry juice and maple syrup, this healthful mix of whole grains, seeds, and dried fruit is the perfect start to an autumn day.
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This from-scratch enchilada sauce is made with dried ancho chiles, chile de arbol peppers for heat, and pumpkin seeds. It really lets the taste of the peppers shine through.
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Fresh summer raspberries in raspberry jam on a buttery crust.
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An aromatic, garlicky sauce of Balsamic vinegar and mushrooms graces this chicken dish.
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Fish sauce adds a new depth of flavor to the classic grilled rib eye.
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This delicious deep-dish apple pie with a hint of rum is sweetened with creamy caramel sauce.
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These hearty breakfast bars remind me of a granola bar or an omega-3 packed power bar. They're filling and tasty. None of the nuts and seeds in this low-maintenance...