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Cubed ham is paired up with bow tie pasta, apples, and a sweet and spicy dressing in this easy salad.
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Small meat loaves made of ground ham and pork are baked with a sweet and tangy brown sugar sauce. This vintage family recipe is a great way to use up Easter leftovers.
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A sweet and savory spice mix with a solid cayenne kick is just the thing for a beer butt chicken rub; make a larger batch using the 2-to-1 ratio and keep it on hand for chicken, pork, or just about anything else you can think of.
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Get Beef Bourguignon Recipe from Food Network
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Cool ranch seasoning and dill sets these quick seasoned crackers apart and makes them so perfect to crunch by the handful, use as a dipper, top a salad, or serve with a bowl of soup.
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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This fantastic salad combines cucumbers with two types of miso, toasted sesame, and pine nuts. Be sure to use firm and super-crunchy cucumbers with few seeds.
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A boneless turkey breast simmers with herbs and white wine in the slow cooker until the meat is juicy and tender.
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Spice up standard cranberry sauce with candied ginger, pears, garam masala, cinnamon, and star anise.
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Saute garlic in olive oil, then simmer with tomatoes, tomato paste, parsley, a pinch of salt and a generous dose of red wine to make a flavorful and versatile marinara.
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Get Thanksgiving Pioneer-Style Herb Roasted Turkey Recipe from Food Network
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Finish off the week with tender strips of juicy steak and a zesty cucumber salad.