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This simple sweet and sour sauce is delicious with egg rolls, spring rolls and other Asian-inspired delicacies. The pineapple tidbits may be omitted. Alter the amount of cornstarch as needed to obtain desired consistency.
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Whisk together a few pantry basics including vinegar, mustard, eggs, and tomato soup to get an easy and flavorful glaze for a Christmas ham or just to dress up your everyday ham dinner.
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This recipe is by Mark Bittman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spread this spicy homemade mayonnaise-based condiment on your quesadillas for extra flavor.
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This recipe is by Rena Coyle and takes 5 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!
Ingredients: pie crust, figs, eggs, sugar, salt, egg whites
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These enchiladas are filled with Cheddar cheese, onion, olives and mushrooms. Use any cheese and vegetables you prefer, and use Creole-style seasoning to taste.
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A scrumptious concoction of candied walnuts, incorporating cream sherry, orange zest, and brown sugar. These freeze well.
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Bright citrus juices and just a touch of barbeque sauce really liven up this tasty grilled cheeseburger.
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Stay warm and toasty during the holiday season with a sip of apple pie moonshine after dinner. Give a jar as a holiday gift!
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These cake-like cookies are a recipe my mom made when I was a kid. They're simple, but delicious...and still my favorite!
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Get Halibut Cooked in Corn Husks Recipe from Food Network