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In this recipe for the root vegetable, ginger and toasted mustard seeds make rutabaga pop.
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A light and fluffy cherry chiffon pie made with canned sour cherries.
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Nutella® brownies with hazelnut liqueur are a rich and decadent spin on the old favorite.
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This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for flat iron steaks calls for a mixture of balsamic vinegar, garlic, and thyme. It is basically foolproof.
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The pungency of sauerkraut is balanced by molasses and brown sugar in this tasty bread-machine rye bread.
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A combination of crab, onion, celery, egg and bread, formed into cakes, dipped in beaten egg and bread crumbs then fried to a golden brown.
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White beans baked in tomato sauce with bacon, onions, garlic, honey, stock, and chili pepper flakes.
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Caramel Apple Monkey Bread! This pull-apart loaf is layered with fresh apples and drizzled with an apple cider caramel. The dough can be made ahead.
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This family tradition involved even the kids at New Year's Eve. They got to help make it even if they didn't get to drink it. The beauty of this recipe is that every ingredient is one measure, which makes it easy to remember. Everybody from the great-grandparents to fraternity brothers have loved this one. I prefer Bourbon, but any whiskey, rum, brandy could be substituted. (If you use vodka, please don't tell me!) The old folks claimed the original recipe called for a Quart of Whiskey, but a pint is perfect.
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Enjoy the great flavors of barbeque indoors with this delicious baked chicken recipe.
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Freshly made onion juice is the family secret to this old recipe for a sweet and tangy poppyseed salad dressing that's ready in just a few minutes.