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cooking.nytimes.com
With a little knife work and a slow simmer, the pineapple sauce is ready in no time at all While it shines in a banana split, turning a sundae from typical to tropical, you’ll find many other ways to use it: between the layers of a classic yellow cake, added to yogurt or cottage cheese, or combined with spicy mustard and chopped scallions for a sensational baked chicken.
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Lavender and hibiscus give a sweet and floral fragrance to this traditional lemonade.
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This homemade salad dressing with apple cider vinegar and corn oil is great on both tossed green salads and pasta salads.
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This bread is made with an overnight starter, so it's very chewy and great for sandwiches. You use the bread machine to do all of the mixing, but it's baked in the oven. If you want a texture with lots of holes, knead less and add more liquid.
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
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Zucchini bread is made a little healthier with whole wheat flour, wheat bran, and applesauce used in the batter.
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Get Crunchy Peanut Butter Thins Recipe from Food Network
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Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.
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Cooking this pilaf in a rice cooks saves space on your stove for cooking other things. Make this vegetarian by using vegetable bouillon instead.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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The pumpkins are carved, the pies are all baked, and you have a bunch of pumpkin seeds just waiting to be turned into a sweet, spicy snack. Here's your recipe.
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This copycat recipe of the chocolate duet cookies sold by Panera Bread® packs them with walnuts, white chocolate chips, and semisweet chocolate chips.