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Get Pecan-Yogurt Apple Cake with Star Anise Caramel Sauce Recipe from Food Network
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Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.
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Delicious! Torn cabbage leaves, blanched in salted water, tossed with butter, caraway and celery seeds.
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This family recipe for icebox pickles makes a huge batch of homemade pickled cucumbers, onions, and bell peppers with no canning required.
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Caramelized pork belly is braised in soy sauce and rice wine in a slow cooker until meltingly tender in this recipe for a Chinese specialty.
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This is the easiest and best tasting Biscotti recipe I have ever made! Received from a co-worker back in 1993, this will make your house smell WONDERFUL!
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Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
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A colorful mix of baby greens, mandarin oranges, and almonds is topped with a sweet and tangy poppy seed dressing.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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A hint of anise brings out the flavors of the berries.
cooking.nytimes.com
A great answer to that eternal question — “What do I do with all these apples?” — apple butter is a sweetened, concentrated, lightly spiced spread that’s smoother than jam and thicker than applesauce and fantastic on buttered toast, thinned with vinegar as a sauce for pork chops, or used to top breakfast treats like pancakes, waffles or biscuits The apples here are intentionally left unpeeled and uncored to take advantage of the extra flavor in the peels and pectin-rich cores (A pass through a food mill or sieve after cooking will pull them out.) As for the ideal apple butter apple — well, there is none
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This spelt flour version of challah is kneaded in a bread machine, and topped with your choice of toppings.