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Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
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A recipe with a mix of olives, garlic, raisins, and capers that dresses up chard.
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This recipe is by Regina Schrambling and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Candy Bar Clone Recipe from Food Network
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Get Cider-Roasted Pork Tenderloins Recipe from Food Network
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Get Raspberry Picante Paloma Pitchers Recipe from Food Network
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Get Chile-Cinnamon Brittle with Mixed Nuts Recipe from Food Network
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These maple-sweetened sweet potatoes are a Thanksgiving favorite at my house.
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Get Sangria Ice Pops Recipe from Food Network
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These easy, fluffy marshmallows have a hint of peppermint. They are wonderful with chocolate fondue and melt delightfully in hot chocolate. A great treat for winter!
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Get Marshmallow Eggs Recipe from Food Network
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Maple and walnut are delicious together in this Canadian take on classic Italian biscotti.