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cooking.nytimes.com
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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Get Oatmeal Cookie Pancakes Recipe from Food Network
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Get Burst Tomato Galette with Corn and Zucchini Recipe from Food Network
cooking.nytimes.com
“A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream
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Get Strawberry Country Cake Recipe from Food Network
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Jelly-Glazed Doughnut Cookies Recipe from Food Network
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Get Upside-Down Fig-and-Hazelnut Cake Recipe from Food Network
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Get Macaroni Lasagna with Veggies and Dip Recipe from Food Network
www.chowhound.com
A tasty coleslaw recipe is easy to make. Start by salting the cabbage and letting it sit to help draw out some of the moisture that plagues most coleslaw.