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Use that leftover pickle juice with Chef John's recipe for succulent pickle-brined chicken breast.
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Red and green cabbage and bright orange carrots make this side dish a festive, colorful addition to any buffet.
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This batter of regular- and raisin-bran cereals, flour and buttermilk will make three-dozen muffins. Keep some on hand in the refrigerator so you can always have hot raisin-bran muffins in just the few minutes it takes to bake them.
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This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.
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Combining a variety of toasted, dried chile pods with vinegar and garlic, this is the sort of hot sauce you might find on the neighborhood taco wagon. It is a little time consuming but well worth it.
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Orange zest added to the buttery crust of little, individual mincemeat pies adds sparkling flavor.
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A dense crust of a cake with peach slices arranged on top like spokes. Excellent served with vanilla ice cream.
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Instead of vegetable oil, these blueberry muffins are made with applesauce, creating a healthier and more moist texture. With double the amount of blueberries, make sure to fill the muffin cups up to the edge, for generously-sized deli-style muffins.
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Is there anyone who doesn't like snickerdoodles? This recipe is a classic.
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Chop your fresh figs and fold them into cookie dough for a nice, summery treat.
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Grandma's recipe for classic snickerdoodle cookies is quick and easy to prepare and is one everyone loves.
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Juicy, sweet peaches and blueberries with an oat-and-cinnamon topping makes a simply delicious dessert!