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This Coffee Smoothie is a great, healthy, and delicious way to start your day, and serves as a filling, nutritious breakfast and morning caffeine hit in one.
cooking.nytimes.com
This recipe is by Peter Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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Fragrant white wine and mushrooms with pork chops.
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Perfect party chicken wings! With a tasty glaze made with Bourbon whisky and maple syrup.
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From old German cookbook...here are the peppernuts made with corn syrup
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Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.
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This English Christmas cake is lovely in texture and taste. It just has one difference -- no chopped mixed peel.
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Delicious Irish fruit cake. Serve thickly sliced with butter.
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Soy, ginger, Chinese five-spice and sherry team with an unexpected ingredient--maple syrup--to impart a deep flavor to sesame seed-dredged chicken .
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grenadine syrup and peach schnapps completed by orange juice and soda.
cooking.nytimes.com
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.