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cooking.nytimes.com
This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Jack's Old South Meat Marinade Recipe from Food Network
www.allrecipes.com
Pork tenderloin is baked with sauteed onions, sliced apples, and hard cider; then finished with 2 tablespoons cream. I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite.
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I love to use my smokers when I have time and recently made 3 smoked chickens. I used some applewood to give it a little flavor and a great water bath with lots...
www.simplyrecipes.com
Hot toddy made with chamomile tea, honey, and whiskey. This nightcap will help you doze off in no time! Feel free to make this hot toddy with whiskey, rum, or brandy.
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Me and some friends at the Scrollbar on the IT-University in Copenhagen have come up with some game-related cocktail that I want to share here. Here are links...
Ingredients: rum, peach, apple juice
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Get Lucky Lady Recipe from Food Network
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A cookbook-ready money-shot of mussels.
www.allrecipes.com
Spiced waffles made extra moist with the addition of applesauce are served with warm apple-pie filling and fresh whipped cream.
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This is a great recipe for this classic salad chock full of apples, walnuts, celery, and grapes. The mayonnaise dressing is perfect and a bit different, with apple juice, yogurt, and celery seeds mixed in.
www.delish.com
Why aren't all pies boozy?
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A sweet-sour sauce that’s great with lamb, from the Field Guide to Spices.