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Get Farfalle with Pignole, Prosciutto, and Spinach Recipe from Food Network
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This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Give boneless pork chops a subtle Indian influence with this recipe, which tops them with a sweet apple-raisin chutney.
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This yeast bread is a cold-rise version. The good thing about it is that you can make plain yeast rolls out of it, or make it into a cinnamon-raisin swirl loaf. Plus, this dough will last about 1 week, if you keep it wrapped in plastic wrap in your refrigerator.
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These drop cookies have lots of nuts, raisins, dates, candied pineapple, and candied cherries, held together with a bit of batter that's flavored with a hint of sherry. This recipe makes a big batch.
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Here's a fun way to serve fruit to the kids. Pears are cut in half to make turkeys, raisins and dried apricots form the faces and feet, a couple of walnut pieces make the wattles, and sliced apples and mandarin orange sections are arranged into a fan of tail feathers.
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Brown sugar and maple syrup give this baked rice pudding its unique flavor.
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This sweet and crunchy conglomeration of shredded carrots and plump grapes is wrapped in a tangy sour cream and mayonnaise dressing.
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Easy to make but wonderful and very sweet to wake up to! You make it the night before and bake it in the morning.
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This salad is sweet and simple - great for a BBQ or a pot luck and best when left to sit for an hour to let flavors meld.
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These bars are lower in fat than most bar cookies.