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My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!
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It's the grilled cheese we didn't know we needed.
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This rich and fluffy cake studded with pecan pieces and fig preserves is a lovely treat to serve at parties when figs are in season.
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Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin.
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Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can't eat just one!
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These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions. Skip the sour cream and guacamole -- opt for a fiery salsa instead.
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This recipe is by David Tanis and takes About 1 1/2 hours plus marinating time. Tell us what you think of it at The New York Times - Dining - Food.
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The magical combination of chocolate and peanut butter is sure to make this cookie a family favorite.
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This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.
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Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture in this souped-up blueberry muffin recipe.
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Brussels sprouts are combined with potatoes, onions, and red peppers in a stovetop medley that's ideal for Thanksgiving or any wintertime dinner.