Search Results (19,299 found)
www.allrecipes.com
Pumpkin puree adds color and flavor to traditional dinner rolls.
www.allrecipes.com
Vanilla-scented white chocolate bark with dried cherries and pistachios is so simple to prepare in the microwave.
www.allrecipes.com
Thick pork chops are stuffed with a seasoned mixture of dried cranberries and pine nuts, seared to a golden-brown, and finished in the oven with a cranberry-wine sauce reduction in this easy yet elegant fall dish.
www.allrecipes.com
Chopped deli ham and strips of cheese create layers of flavor in this baked egg casserole.
www.allrecipes.com
Watermelon rind is prepared and preserved with a hint of lemon and spices.
www.allrecipes.com
These vegan pumpkin spice cookies, made with almond milk, pumpkin, and vegetable oil, are quick and easy to prepare during the holidays.
www.allrecipes.com
Bananas coated in batter are fried into tasty pancake pops. Warning: very addictive once tried.
www.chowhound.com
An easy slow cooker recipe for honey-ginger pork with kale. Serve over noodles.
cooking.nytimes.com
This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini Soaking the mushrooms takes the greatest amount of time — once they’re ready, they’re drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock Butter and cheese add creaminess, while sage adds an herby bite.
cooking.nytimes.com
This is a big, simple soup made with winter vegetables – all diced small and thrown into a big pot with water and simmered for an hour It’s garnished with the Provençal version of pesto, which does not contain any pine nuts It makes a hearty meal
www.allrecipes.com
White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
cooking.nytimes.com
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.