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cooking.nytimes.com
This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.
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An easy polenta recipe. You will need water, salt, polenta, butter, and Parmigiano-Reggiano cheese.
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We turned our favorite ice cream bar into an even better cake!
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A toaster tart that's part fast-food-chain apple pie and part Pop-Tart.
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Puff pastry is layered with fresh apples and apricot jam, then sprinkled with sliced almonds for a hint of nuttiness in this sweet tart.
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Get Cheesy Cereal Crackers Recipe from Food Network
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The fragrance of these beautiful, buttery bay scallops with their garlic parsley sauce is only surpassed by the taste!
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The typical Mexican combination of cumin and lime works beautifully with Cornish hens. Scallion butter both moistens the cooked birds and adds an extra fillip of flavor.
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Get Chef Walter Bundy's Surry Sausage and White Corn Succotash Recipe from Food Network
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These traditional, raisin-studded, Swedish saffron buns are frequently baked around Christmas time. They are a very tasty and lovely tradition!
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This simple wine-reduction sauce with beef broth and butter is delicious drizzled over steak.