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Campbell's® Condensed Cream of Mushroom Soup and ranch salad dressing combine to make a perfectly seasoned sauce to serve over golden, juicy pork chops and rice.
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Alex Levin, the pastry chef of Osteria Morini in Washington, adapted this Rosh Hashana honey cake recipe from his grandmother, an accomplished baker, though he put his own touches on it Mr Levin took out the cloves, allspice and raisins, and added an apple cider compote to the batter, which moistens the cake and gives it a caramelized apple flavor that deepens the cake beyond honey and spice
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Get BBQ Buffalo Burger with Mango Ketchup and Red Slaw Recipe from Food Network
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This recipe for choucroute loaf, vaguely Alsatian in its addition of smoked ham, apples, mustard and caraway to the usual mixture of ground chuck, veal and pork, makes astonishing meatloaf and terrific Sunday lunch sandwiches afterward Paired with sauerkraut, the dish winks at real choucroute and in some ways is even more delicious For finicky kids, provide a side dish of mashed potatoes.
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This dish is melty, meaty, sandwich perfection.
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These chocolate and Guinness® cupcakes are topped with a frosting spiked with Irish cream and whiskey.
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Get Danish Meatball Burgers with Pickled Red Cabbage Recipe from Food Network
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This spice cake layered with honeyed pears and covered in a cookie butter cream cheese frosting makes for a show-stopping birthday treat.
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A variation on a peach cobbler, using fresh peaches, homemade almond crumbs, and bourbon and honey cinnamon ice creams from Chef Carl Truong of Restaurant 222 in New York.
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Get Sticky Buns Recipe from Food Network
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This recipe is by Jacques Pepin and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.