Search Results (954 found)
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 42 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Baked oatmeal with apples, walnuts, and dried cranberries is a nice way to spice up plain oatmeal made on the stovetop.
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I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.
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Cranberries and raisins are folded into a sweet bread pudding batter for a colorful dessert for holidays and special occasions. It makes a great breakfast strata, too!
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Sweet, tangy cranberries add their flavor and color to a made-from-scratch corn bread that's perfect for the holiday table.
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A spiralizer makes it easy to cut apples into thin half-slices for this beautiful tart flavored with lemon, cinnamon, and dried cranberries.
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Fresh cranberries are simmered with sugar and spices to create a delicious sweet-tart sauce.
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These fragrant biscotti are even more wonderful dipped in chocolate.
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Whip up a colorful holiday appetizer spread to serve on crackers with just a few ingredients. It's great served cold, baked until hot, or just microwaved. Almonds add a nutty crunch, feta cheese gives a savory flavor, and green onions and orange bell pepper make it pretty.
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A dark, fruity sauce instills pork spareribs with mouthwatering flavor!
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An easy gluten-free muffin recipe with dried cranberries and pecans. You will need almond flour, rice flour, and tapioca starch.
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When pink lemonade, pineapple juice, cranberry juice, ginger ale and ice gather in a punch bowl, it's always a party!