Search Results (12,170 found)
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FROM LOU & BOB <> RIND<> From: Two Guys from Sunrise>< Candied Orange Rind<> Turning Garbage into Holiday Sweets<> Strip Rind from any number...
Ingredients: water, sugar, spread
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These hard-cooked eggs are the way to go if you raise your own chickens or have access to very fresh eggs from a farmers' market. Using the pressure cooker makes even the freshest eggs easy to peel.
Ingredients: water, eggs, ice
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An apricot meringue pie recipe that riffs on lemon meringue pie, with a tangy apricot filling, an almond crust, and a fluffy toasted-meringue topping.
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Grains, fruit, honey, and spices--the perfect way to start the day!
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This would be great served at Thanksgiving.
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Ezekiel bread is also known as Bible Bread or Fasting Bread. It makes 4 filling loaves with cooked lentils and several whole grain flours.
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This is a fragrant and tasty bread machine recipe.
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This bread is a solid textured loaf appropriate for sandwiches, spreads or eating with a meal. It has two kinds of grains and three kinds of seeds in it. It is solid and hardy; yet light and sweet.
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This is a really easy dish that goes well with rice or some cous cous. All you need to do is prep in the morning and stash it all in the fridge, go to work, come...
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Chickpea flour and mashed potatoes get heat and flavor from fresh green chiles, ginger, garlic, and turmeric in this crispy fried snack.
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Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. The best brunch in the world!
cooking.nytimes.com
This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey But you could make it with leftover brisket, with venison, with smoked goose or ham Traditionally it is served with relish or tart, fruity ketchup — I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me