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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
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A favorite pie that is not quite as sweet tasting as the standard pecan pie. Whips up in minutes.
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Make the most of the brief, sweet season for tart cherries with this fresh and icy cherry sorbet that doesn't need an ice cream freezer. Dry white wine adds to the sophisticated flavor.
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This casserole with ground beef, kidney beans, and pineapple bakes in a sweetened ketchup sauce for a simple dish sure to be a kid pleaser.
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Pork chops are simmered in a slow cooker with a flavorful tomato-based sauce for a warm and filling dinner for the whole family.
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This dish is delicious hot or cold. Be creative and substitute in your favorite seasonal fruits for some or all of the apples – try pears, cranberries, or peaches. Made with Truvia® natural sweetener this dessert contains 30% fewer calories* and has 60% less sugar than the sugar-sweetened version.
cooking.nytimes.com
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and rich The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped pecans and candied ginger (Polenta is the perfect accompaniment -- stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)
www.chowhound.com
While living in Texas for many years, I became a devoted fan of barbecue. In Texas, barbecue is an art and everyone competes for the best barbecue sauce. I loved...
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A makeover of the old date bars, these thin and crispy bars have a delightful sweet-tart filling with dried apricots and orange juice.
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This recipe is anything but regular old meatloaf! Everyone will love this moist version made in the slow cooker, with milk, mushrooms, and a little sage for extra flavor.
cooking.nytimes.com
This recipe is by Marian Burros and takes 3 hours 30 minutes, plus 3 days' soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Charred eggplant sauteed with tofu in a sauce made with blended chile peppers, garlic, cilantro, onion, and lime juice. Serve with steamed rice.