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What a nice, colorful salad. Thick wedges of cooked beets, thinly sliced apples and orange sections are dressed with a delicious vinaigrette and spooned onto a bed of shredded beet greens.
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Field greens and arugula are transformed into a sophisticated main course salad by adding chicken apple sausage, Granny Smith apple slices, toasted pecans, and crumbled Blue cheese with a zesty lemon-Dijon mustard dressing. Serve with laffa or pita bread.
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Just as the name says, this beautiful and light-tasting quinoa salad features cranberries, apples, and pecans in a Dijon mustard and cinnamon dressing.
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Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich, or served with roasted pork.
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Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor Keep the crumbs very, very coarse
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Get Smoked Sausage and Cabbage Soup Recipe from Food Network
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Get Lattice Crust Apple Pie Recipe from Food Network
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Get Rigatoni and Cheese Recipe from Food Network
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Frozen puff pastry makes it easy to whip up these crisp and cinnamony cookies.
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To cut into very thin slices of fennel, a vegetable slicer will work wonders, but you can also use a sharp paring knife.
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A tasty meatloaf made of your choice of lamb or beef is served with mashed potatoes flavored with green onions and fresh peas for a colorful meal perfect for springtime.