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This is a very basic recipe for homemade beef bone broth. The broth can easily be frozen for later use but should be consumed within 6 months.
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A hearty vegetarian casserole recipe with porcini, chanterelle, and cremini mushrooms covered in a creamy blue cheese sauce.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes About 20 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cinnamon, limes, water, honey, red wine
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The perfect drink for a hot summer's evening, this semi-frozen treat combines fresh-brewed tea, orange juice and lemonade concentrate, brandy, and a splash of lemon-lime soda.
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The homemade version of your favorite childhood snack.
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These homemade glazed peanuts use a bit of chipotle pepper and chili powder to add some heat to a favorite sweet treat.
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Fabulous grilled blue cheese burgers, with ground beef, mustard, garlic, green onions, and tangy creamy blue cheese.
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Hot toddy made with chamomile tea, honey, and whiskey. This nightcap will help you doze off in no time! Feel free to make this hot toddy with whiskey, rum, or brandy.
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Kalbi, Korean barbeque short ribs, involves marinating beef short ribs in a cola-based marinade for 2 hours creating a sweet and tender meat.
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This saag with tofu recipe replaces paneer cheese with tofu, in this vegetarian Indian dish featuring spinach.
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The pumpkins are carved, the pies are all baked, and you have a bunch of pumpkin seeds just waiting to be turned into a sweet, spicy snack. Here's your recipe.
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If you love dill, you are bound to go wild for this white bread with dill pickle, pickle juice and dill weed -plus a little onion. It makes a great bread from your bread machine for a variety of sandwiches: pastrami, grilled cheese, and just about every