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This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.
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This recipe is by Jill Santopietro and takes 20 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Apple Turnovers with Caramel Sauce and Ice Cream Recipe from Food Network
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Try this is tasty, fast, and easy casserole made with crispy chow mein noodles, canned tuna, cream of mushroom soup, celery, and cashews.
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This bread features instant potato flakes for a soft and tender crumb. If you prefer, allow the yeast and water to stand for a bit before mixing in other ingredients, to diminish this bread 's strong flavor.
Ingredients: yeast, water, sugar, flour, potato, milk, salt, margarine
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Your kitchen will be filled with the comforting smells of cinnamon and brown sugar while this moist and tender cake "bakes" in the slow-cooker.
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This easy and delicious salad of white rice, light tuna, corn, and pickle relish is great for lunch or an afternoon snack. It makes also a great party dish.
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This is a great recipe for traditional Polish pierogi that are filled with sauerkraut and dried mushrooms and taste best with melted butter.
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It's a whole new way to taste the rainbow.
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Stuffed cabbage rolls are tasty and time-consuming; this simplified version uses chopped cabbage and has all the flavors of the traditional dish but takes half the time!
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The secret to great Cuban sandwiches is in the lightness and crispness of the bread. Chef John tells you how. Hint: the secret is the lard!
Ingredients: yeast, water, flour, sugar, lard, salt, cornmeal
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Lime, pineapple juice and o.j. punched up with ginger ale.