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The basic meatloaf, the one you've been hunting for, the one without any ingredients that kids don't like, is here for you.
cooking.nytimes.com
This recipe for choucroute loaf, vaguely Alsatian in its addition of smoked ham, apples, mustard and caraway to the usual mixture of ground chuck, veal and pork, makes astonishing meatloaf and terrific Sunday lunch sandwiches afterward Paired with sauerkraut, the dish winks at real choucroute and in some ways is even more delicious For finicky kids, provide a side dish of mashed potatoes.
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Let your bread machine produce this sweet chocolate yeast bread rich with chocolate chips and walnuts.
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An old fashioned ham loaf recipe that makes 2 loaves with a tangy-sweet sauce is a great way to use up leftovers from a big smoked ham. It's a regional favorite from western Pennsylvania.
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Add crunchy hazelnuts or pecans to this spiced zucchini bread laden with golden pineapple.
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Surprise! A layer of gooey cheddar cheese runs through the middle of this tasty turkey meatloaf.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fresh Duck Liver Bruschetta Recipe from Food Network
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Ruby red cranberry sauce becomes a tangy glaze in this easy summertime recipe!
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Get Ackee and Cod Stewart Loaf (Ackee-Saltfish-Codfish-Bacalao Loaf) Recipe from Food Network
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Get Unicorn Ice Cream Cake Recipe from Food Network
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Ham and bacon lend a smoky taste, while cream gives rich texture to this ham and potato chowder, starring a supporting cast of leeks, onions, garlic, rosemary, and carrots.