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Bacon, onions, and celery seed flavor this rich, warm German potato salad.
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This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use your leftover sweet potatoes in this yummy biscuit recipe made with wheat germ and seasoned with nutmeg or cardamom.
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The reverse Chocolate Chip cookie. Rich dark chocolate with white chocolate chips.
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I used to make this in a restaurant where I worked. I have modified it for the home cook. I make this about twice a summer. It's the hit of any BBQ!!
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An easy tuna sandwich with peanuts and celery for crunchiness and curry seasonings for bold flavor.
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This is a simple tri-tip rub recipe straight from a barbeque in Santa Maria.
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I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.
cooking.nytimes.com
Corn bread goes with chili and in dressing during the holidays This recipe isn’t dressed up with cheese or chilies (though you could add some or either or both) It’s a basic recipe, made in a cast-iron pan to create a crunchy crust
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This goat meat curry made with Jamaican curry powder, allspice berries, and Scotch bonnet peppers is a spicy stew bursting with flavor.