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This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Make your own pickling spice blend! Mustard seed, black peppercorns, and cinnamon (or allspice!) are essential. The rest are mix-and-match. Lasts for up to a year and makes enough for several batches.
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Apples, peaches, bananas and raisins baked with a cinnamon spiced oaty crumble topping.
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Layers of whipped cream, mixed berries, and pound cake make this elegant dessert easy to assemble.
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A recipe for seared and roasted chicken breast
Ingredients: bone, spice mix, olive oil
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A mixture of spices used for pickling meats such as corned beef and sauerbraten.
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Homemade pumpkin spice bagels have plenty of flavor from pumpkin puree, cinnamon, nutmeg, allspice, and cloves in the dough for a fall treat.
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A salty-sweet bar snack flavored with Chinese five-spice powder.
Ingredients: nuts, powdered sugar, salt
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An easy and enticing salad recipe, with sweet grapes, crunchy almonds, and tangy cheese.
www.delish.com
Transform ordinary chicken breast and spinach into an exotic dinner in just a few quick steps.
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Spiked with orange liqueur.