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Inspired by the caraway, fennel, and herb-rubbed split chickens sold in Bavarian beer gardens, this German-style roast chicken is best served with fried potatoes or spaetzle, a nice garden salad, and Weiss beer.
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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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Jalapeno popper taquitos are easy to make thanks to a slow cooker, are a crowd-pleasing appetizer when served with guacamole and sour cream!
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These are good any time of year. They are excellent frosted with cream cheese icing.
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Chicken breasts are baked with cream of mushroom soup and seasoned with Cajun seasoning in this simple main dish.
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Roasted cauliflower is simmered in a rich and creamy soup creating a warm and filling dinner. Serve alongside a slice of crusty bread.
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There are plenty of apples and nuts in this yummy fruit bread. It's great almost any time of the day.
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A one-two punch of VOSKOS® Nonfat Vanilla Greek Yogurt--in the cake and in the frosting--adds richness and a hint of vanilla to this elegant layer cake. Make this cake mix fix-up for a birthday or an everyday celebration.
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Toss buttered and seasoned couscous with cubes of ham, pineapple chunks, sweet red onions and green peas. Serve with a tangy dressing of pineapple juice and Dijon mustard for a light, refreshing salad.
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The sharp bite of citrus and savory, salty taste of soy combine with spices here to create a delectable sauce for tuna steaks, or for any other meaty fish.
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Get RUDY MIKESKA'S BAR B-Q SAUCE Recipe from Food Network