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Cinnamon rolls are pretty perfect, but these gild the lily with dark chocolate mixed into the beautiful, supple brioche dough (which you can make ahead). And...
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This sweet, nutty cereal goes great with yogurt or can simply be eaten by the handful.
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A chocolate brownie recipe is even better when using chocolate stout to make the brownies. Goes best with a glass of milk or, well, a chocolate stout beer.
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This cranberry sauce has extra spices, diced fruits, and orange juice added to make it more exciting than plain old cranberries. Everyone always loves this at Thanksgiving and it disappears fast! It's best when made the night before and left to rest in the refrigerator overnight so all the flavors can blend together.
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These are the best cocktail wieners I've ever tasted! Just put in a slow cooker and forget about them, they could not be any easier. Red currant jelly is the special ingredient in this rich, sweet and tangy sauce.
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This recipe is by Jonathan Reynolds and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled Polish Sausage and Sauerkraut! Here's how to cook Polish sausage with sauerkraut and onions, simmered in beer, and spiced with caraway seeds. A summer BBQ staple!
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Get Eggplant Musaka Recipe from Food Network
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Split peas simmered with gammon, pork belly, and smoked sausage make for a thick and hearty soup, known as snert in the Netherlands.
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An Indian-inspired take on braised cabbage.
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This roast beef and caramelized onion slider recipe combines all the classic steakhouse flavors into one sandwich.
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Get Best Stop Boudin Recipe from Food Network