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This recipe is by R. W. Apple Jr. and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Swedish Meatballs with Spicy Plum Sauce Recipe from Food Network
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This elk meatball recipe takes easy broiled meatballs made from venison and pork and simmers them in a tangy, sweet bourbon barbecue sauce.
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This delicious 'sandwich,' made with pound cake and frosting, is perfect for April Fool's Day, Halloween, or even birthday parties.
Ingredients: cake, butter, frosting, food coloring
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Get French Three Onion Soup Recipe from Food Network
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Yellow cake bars are frosted with a shortening and evaporated milk filling in this homage to the famous snack cakes.
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Get Cornbread Stuffing with Herb Butter Recipe from Food Network
cooking.nytimes.com
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Spicy pumpkin soup! with Southwestern flavors of chipotle, cumin, oregano, and served with pepitas, crema fresca, and cilantro.
cooking.nytimes.com
I’ve made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets This will now be a regular dish I make with beets in my house This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble
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An untraditional marriage: German sausage meets Italian green.
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Rotisserie chicken salad with hard-boiled eggs, pickle relish, and onion is a quick and easy salad to put together for parties or potlucks.