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This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This homemade coffee liqueur recipe is an easy take on Kahlúa made with cold-brewed coffee, brown-sugar simple syrup, rum, and vanilla.
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A creamy drink that transports you back to childhood.
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A spicy raisin bread made in a bread machine. The most common substitute for mixed spice in the U.S.A. is pumpkin pie spice.
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This delicious recipe is a snap to make and tastes delicious! It's vegan and vegetarian, too.
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These homemade gluten-free crackers are made with almond meal, flax seed meal, and garlic powder and are great on their own or with toppings.
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Get Chicken and Feta Sausage Recipe from Food Network
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Knoephla soup is a German potato soup with homemade dumplings that will keep you warm and full during the cold winter months.
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Impress the dinner table with this exquisite frozen pie dessert topped with slow-simmered cranberries.
cooking.nytimes.com
The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable It's at its most appealing served warm, with the cheese still a little gooey
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Get Refried Black Beans Recipe from Food Network
Ingredients: black beans, cloves, onion, cumin, butter
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Cranberry sauce sweetened with honey and pears is a tasty alternative to the traditional cranberry sauce made with sugar.