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Pineapple, mango, and banana pie is the perfect tropical addition to the summer picnic table.
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Apples, pears, cranberries, and onion are simmered with orange juice and cider vinegar and sweetened with sugar and cinnamon for a great cranberry sauce option.
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A Brussels sprouts recipe from Kristin Donnelly's "Modern Potuck" cookbook.
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Get Stovetop Peaches with Streusel Topping and Zesty Sour Cream Recipe from Food Network
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Butter is browned with dark brown sugar and mixed into the custard in this butterscotch pie recipe.
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Decidedly different from its American counterpart, Brazilian carrot cake uses carrots that are blended with oil, sugar, and eggs instead of grated resulting in a light, moist, tender cake. Traditionally, the frosting is chocolate!
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Get Mocha Chocolate Icebox Cake Recipe from Food Network
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Get Prosciutto-Wrapped Pork Tenderloin, Peach Chutney and Asparagus Recipe from Food Network
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Use a couple of cups of mincemeat plus some apples and ready-made crusts to make a very tasty, easy pie perfect for fall and winter.
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This salad contains lots of greens and sliced Red Delicious apples with a sprinkling of toasted almonds. But the dressing is a bit fancier. Cranberries, onions, sugar, and mustard are pureed in the blender with balsamic vinegar and oil, then added to the salad so that it perfectly coats every leaf of lettuce and slice of apple.
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This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.