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This dressing has a cider vinegar and oil base with a smidgen of onion juice and mustard stirred in for bite, and lots of sugar for an overall sweetness. And of course, there are lots of tiny poppy seeds. Makes a sweet cabbage slaw and is perfect over fresh summer fruit.
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This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sauteed Gala Apples Recipe from Food Network
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Baked tofu mimics egg whites in this vegan version of deviled eggs filled with pureed chickpeas, nutritional yeast, and spicy brown mustard.
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Chunky sweet pickle relish, made with onions and bell peppers, is a tasty topping for hot dogs or mixed into macaroni salad.
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This recipe is by David Tanis and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These delicious, low-carb sloppy joes may just beat the original.
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Get Apple Injected Smoked Pork Recipe from Food Network
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This is an easy way to get a homemade barbeque sauce with just four ingredients and about an hour of your time.
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A medley of apples, raisins, orange zest, apple and orange juices are simmered in this family version of mincemeat. Make the filling in advance and refrigerate until ready to use, or bake immediately in a double-crust pie. If desired, stir 1 to 2 tablespoons of brandy into the filling to enrich the flavors.
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A homemade toasted guajillo chile paste seasoned with cumin, clove, and oregano flavors this delicious shredded beef. Serve on tortillas with salsa, rice, and beans.
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You can put this sweet and savory tomato and bacon spread on just about anything. Try it on a grilled cheese sandwich or with scrambled eggs.