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A magnificent blend of textures and spices with a hint of coffee. These are great on a cold winter day.
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Bacon joins forces with rice, beans, and tortillas creating a delicious duo: bacon tacos!
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Spicy oatmeal cookies with the tangy zip of buttermilk.
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A simple version of Irish soda bread with raisins is baked in a cast iron skillet. This is a vintage recipe handed down through the family.
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Get Rice Stuffing With Swiss Chard and Raisins Recipe from Food Network
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These traditional, raisin-studded, Swedish saffron buns are frequently baked around Christmas time. They are a very tasty and lovely tradition!
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A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.
Ingredients: water, yeast, sugar, salt, olive oil, flour
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A creamy white wine sauce made with Chardonnay and heavy whipping cream takes this shrimp scampi pasta to the next level.
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Milk chocolate and dark chocolate are mixed with crushed tea biscuits and raisins in a buttery batter in this easy chocolate tiffin recipe.
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Sweet pureed tofu, raspberry laden layers and granola crunch.
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Smother this sauce on our Saucy Drumettes for an out of this world snack!
cooking.nytimes.com
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.