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Inspired by a childhood favorite, this recipe reinvents the caramel apple as a cake, with fresh, tangy chopped apples baked into a treat that's a whole lot easier to eat.
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Pork and apples is a classic combination. In this recipe, I combined quick and easy pork chops with a sweet and spicy apple jus. This dish goes very well with...
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Boxed stuffing mix and tart dried cherries help turn pork chips into a great meal for a cool fall evening.
cooking.nytimes.com
Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois It’s the state that produces the most pumpkin for canning This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe
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Roast pork with crackling tastes too good to be eaten only on special occasions.
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Tender quinoa is simmered with apple juice, raisins, and lemon juice and spiced with cinnamon and vanilla and served warm.
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It's a whole new kind of party trick: Down the drink, eat the cup.
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Dark brown sugar, whiskey, apple juice, and fresh orange dial up the flavor on this mighty turkey brine that makes for a very juicy bird.
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Chase away the winter blues with this smoothie made from a blend of spinach, apple, orange, cucumber, cranberries, and fresh ginger.
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Get Hot Mulled Cider Recipe from Food Network
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Spicy hot mulled apple cider cooked with a clove-studded orange, cinnamon, allspice, nutmeg, cardamom and brown sugar.
cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 2 1/2 to 3 hours. Tell us what you think of it at The New York Times - Dining - Food.