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Cubed chicken sautéed in olive oil, served with pasta in a creamy sauce infused with thyme, mint, and honey.
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This apple butter cooks unattended for hours in a slow cooker.
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Linton Hopkins's Aunt Julia ("my paternal grandmothers sister-in-law," he says) made giant vats of this barbecue sauce on her farm in Alabama, then drove around delivering it to everyone in her extended family.
cooking.nytimes.com
This recipe is by Oliver Schwaner-Albright. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vodka, cider
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This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.
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Get Dad's Spare Ribs Recipe from Food Network
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Get 5-Ingredient Chicken Sausage with Braised Red Cabbage Recipe from Food Network
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This sauce is a tomato jam that tastes more like a richly spiced ketchup A long simmer is important This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney’s cookbook, “Matthew Kenney’s Mediterranean Cooking.” My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne
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Mexican style octopus salad, with tomatoes, green and red onion, cucumbers, and cilantro.
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A wonderful selection of vegetables with a zippy brown mustard and cider vinegar dressing mixed in.
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Apples and roasted pepitas add satisfying crunch and autumn flair to this fresh green salad sprinkled with tangy bleu cheese and cranberries.