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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 16 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This vegan Spanish rice recipe is quick and easy, combining hearty brown rice and the perfect amount of spice for a 1-pot weeknight dinner.
www.delish.com
Rich-tasting caramelized onions combined with Madeira make a spectacular sauce for chicken livers. Serve with rice or over toast so you wont miss a single drop.
www.foodnetwork.com
Get Bratwurst and Knockwurst with Rye Toast Points Recipe from Food Network
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Homemade caramel cake with creamy caramel icing is a labor of love; everyone who tastes it will love you for baking this moist yummy treat.
www.simplyrecipes.com
Chicken tenders, baked with an herbed breadcrumb coating, served with simple Italian tomato dipping sauce.
www.delish.com
Mimic the layers of candy corn you love so much with these adorable cupcakes.
cooking.nytimes.com
Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta.
Ingredients: duck, salt, white pepper
www.chowhound.com
Homemade flour tortillas are tasty and simple to make. You'll need salt, water, shortening, a cast-iron skillet and a food processor for this recipe.
Ingredients: salt, water, flour, shortening
www.allrecipes.com
These powdered sugar coated cookies are absolutely packed with ground hazelnuts, and make a wonderful accompaniment at tea time!
www.allrecipes.com
Some call them Watermelon Pickles but grandma called them Watermelon Rind Candy because they are sweet.