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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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This teriyaki-like sauce that has sweetness and depth but isn't cloying.
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This recipe is by Jill Santopietro and takes 7 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Under ripe peaches and Riesling wine are the secret to these delicious pork chops. The peaches simmer in the Riesling wine while the seared pork chops bake in the oven to create this quick and elegant meal.
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Get Apple Pie Recipe from Food Network
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Slow cooking brings out the spicy sweetness of this Kielbasa dish--made zesty with ketchup, horseradish, and brown sugar.
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Pumpkin puree, milk, brown sugar, and cinnamon are all you need to make this fall smoothie.
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This tangy honey mustard dressing is creamy with non-fat Greek yogurt.
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A great pie crust for any recipe that calls for shortbread crust.
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This is an old family favorite. We especially like it for the Thanksgiving holiday. Originally submitted to ThanksgivingRecipe.com.
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Get Carrot Cake Recipe from Food Network
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Who needs plums when you have sago, raisins, currants and dates in this steamed stovetop pudding?