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This recipe is by Jonathan Reynolds and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Queen Alexandra's Sandwiches Recipe from Food Network
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Homemade macaroni cheese is always a hit! In this recipe sliced cheddar cheese is layered over elbow macaroni. A milk and flour mixture is poured over the macaroni and cheese, and then it's baked. It's as easy as that!
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Moist and delicious cornbread with corn kernels, cream and corn flour.
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This sticky Lebanese confection is made with dry farina (sometimes known as Cream of Wheat®), baked to a golden brown, and drizzled with sweet orange blossom water syrup.
cooking.nytimes.com
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
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This recipe can be baked as cookies or as a fruitcake. It combines the traditional fruitcake ingredients of dates, dried fruit and chopped nuts.
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Full of fresh citrus juice, a touch of almond syrup, and plenty of good rum, a mug of this punch is great for watching sunsets with friends.
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This traditional recipe makes a savory filling for pierogi with sauerkraut, mushroom, and onion.
Ingredients: sauerkraut, butter, onion, mushrooms
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Baked Brussels sprouts with butter and hot sauce are transformed into a Buffalo-flavored side dish, much like Buffalo wings, but vegetarian.
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Old-fashioned cut-out cookies have a rich, buttery frosting. This recipe makes a big batch.