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A wonderful composition of grilled chicken with fresh berries and mixed greens, tossed with a fruity honey mustard dressing. A lovely summertime meal.
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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A whole chicken is cut up and sauteed in bacon grease and simmered with garlic, mushrooms, red wine, brown sugar and balsamic vinegar. Serve over linguini, or your favorite pasta for a dish you'll be proud to serve.
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Korean tacos are made with spare ribs marinated in sweet, spicy, and savory flavors, slow cooked, and topped with a a fusion of condiments.
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This light and wonderfully moist carrot cake contains a surprise treat inside: mandarin oranges!
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Breakfast or snack time, these moist muffins with mashed carrots, oats, dried cranberries, and pecans are a wholesome treat to go.
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Pumpkin spice and a splash of bourbon? This sweet cake made with Stevia In The Raw® is a perfect dessert for the holidays.
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This cheesecake starts with a baked pecan crumble crust. The rest is a no-bake cheesecake layer and a pumpkin layer. Top with more whipped topping and chopped nuts, if desired.
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Unsweetened chocolate and almonds make this moist zucchini bread a real standout.
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You can serve these delicious and unusual burgers for Elvis's birthday, but the taste of a cheeseburger with peanut butter, bacon, and dill pickle slices is sure to be a hit anytime.
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This makes a whopping salad, but once you start eating it, you'll wish you'd made more. Lots of crunchy and delicious ingredients like water chestnuts, peas, chopped tomato, and crumbled bacon are topped with a homemade dressing.
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Sweet potato and carrot muffins are the perfect amount of sweet and get an extra chew from oats added to the batter.