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An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
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As easy to make as a pot of coffee.
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A fantastic recipe with a touch of HOT for chicken or turkey. Use caution when handling the jalapeno peppers. Uncle Bill's Tips: Wear plastic gloves or wash hands thoroughly after handling, using white vinegar or a mixture of water and bleach to remove the pepper's heat.
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This lightly sweetened yeast bread features the luxurious taste of creamy white chocolate chips enlivened with cinnamon. Your bread machine easily produces this treat.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mussels, cockles and shrimp retain their sweet succulence with the foil packet-grilling treatment.
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The black Nadia eggplant takes especially well to the grill -- skin on or off -- and eagerly absorbs a dressing of reduced balsamic vinegar.
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Use nonfat Greek-style yogurt to slim down your coleslaw recipe.
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This family recipe for icebox pickles makes a huge batch of homemade pickled cucumbers, onions, and bell peppers with no canning required.
cooking.nytimes.com
There are so many ways to enjoy this sauce You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
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Try this spicy, creamy sauce on Chef Donald Links's Grilled Pork Skewers.
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Sugar, eggs, margarine, a dab of vinegar, and a dash of vanilla are stirred up, poured into a prepared crust, and baked until golden brown and set. If you want to get fancy, you can add golden raisins or dates to the basic filling. Either way, serve this with whipped cream and fresh blueberries.