Search Results (12,674 found)
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A vivacious, crisp sauce for barbecue that plays with flavor by combining sugar, paprika, white wine, vinegar, and hot sauce!
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Save time and money on making chicken broth by filling your Instant Pot(R) with roasted chicken bones and vegetables along with a few simple aromatics.
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Serve this creamy Mexican pepper dish with warm corn tortillas.
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This is a chickpea spread that tastes like tuna salad! No kidding! Great served in a sandwich.
cooking.nytimes.com
A great answer to that eternal question — “What do I do with all these apples?” — apple butter is a sweetened, concentrated, lightly spiced spread that’s smoother than jam and thicker than applesauce and fantastic on buttered toast, thinned with vinegar as a sauce for pork chops, or used to top breakfast treats like pancakes, waffles or biscuits The apples here are intentionally left unpeeled and uncored to take advantage of the extra flavor in the peels and pectin-rich cores (A pass through a food mill or sieve after cooking will pull them out.) As for the ideal apple butter apple — well, there is none
www.chowhound.com
A tangy balsamic vinaigrette recipe with a touch of brown sugar and fresh marjoram for dressing up greens or to use as a marinade.
cooking.nytimes.com
This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This festive pinecone-shaped cheese ball is always a hit! Cream cheese, crumbled bacon, green onions, and dill are topped with toasted almonds. Add a few pinenuts, too, if desired.
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Get Chocolate-Chip Sunflower-Butter Muffins Recipe from Food Network
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Get Fall Stir-Fry Recipe from Food Network