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cooking.nytimes.com
This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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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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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 delicious blend of garlic powder, basil, thyme, savory, mace, sage, and other herbs makes any meal extra special. Make a huge batch for easy gift-giving.
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Potato soup in a jar is made with potato flakes and dry milk and seasoned with turmeric and thyme.
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Make your own instant soup mix with non-fat dry milk, chicken boullion granules, seasonings and thickening agents.
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Transform ordinary chicken breast and spinach into an exotic dinner in just a few quick steps.
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Spiked with orange liqueur.
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This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin.
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This cake was done on a whim trying to think of something other than the traditional dump cake to serve for Memorial Day. It turned out very good, especially with some vanilla ice cream.
www.delish.com
Your kitchen will be filled with the comforting smells of cinnamon and brown sugar while this moist and tender cake "bakes" in the slow-cooker.