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Use canned salmon, softened cream cheese, and sour cream to make this salmon dip seasoned with dill, parsley, garlic, and lemon.
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Homemade barbeque sauce is a breeze when you make this recipe for DIY hot pepper jelly barbeque sauce that tastes great on just about any meat.
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Using a slow cooker, this thick and tasty tomato ketchup practically cooks itself.
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This healthier version of old fashioned potato salad uses egg whites, low-fat mayonnaise, and increases the amount of vegetables, making for a delicious and filling side dish.
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Here's a quick, sugar-free pumpkin eggnog recipe that makes enough for 2 to enjoy hot; you can also chill it and add to your morning coffee.
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Gussy up your next bourbon-based cocktail with these fragrant bitters.
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This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless.
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Get Mac And Four Cheeses Recipe from Food Network
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These are tiny gingersnaps that pack a punch of flavor! I call them 'midnight' because they taste dark and mysterious to me. They are similar to the German pfeffernuss (peppernuts).
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"If you have some potatoes, green beans, and cauliflower, you have a heck of a dish," says José Andrés.
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Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."