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cooking.nytimes.com
This recipe is by Alice Hart and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A basting sauce made with apple jelly, cranberry sauce, mustard, and horseradish helps make a terrific pork loin for any family gathering.
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This classic creamy coleslaw is loaded with cabbage, kohlrabi, celery, carrots, and onion!
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A sweet-tangy brown sugar-maple syrup dressing gets its zip from apple cider vinegar and performs as the perfect partner for a leafy green salad tossed with pears and candied pecans.
www.delish.com
This St. Patrick's Day, tuck the makings of traditional beef-and-potato stew into flaky pastries you can bake straight from the freezer.
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This quick fruit dish with a bit of added crunch is always fun to make with kids.
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Raisins, coconut, applesauce, cinnamon, and cooked jasmine rice make creamy, elegant mini pies.
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Get Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes Recipe from Food Network
www.chowhound.com
A sweet-sour sauce that’s great with lamb, from the Field Guide to Spices.
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Aida Mollenkamp reduces apple cider to use as a sweet glaze served over roast pork tenderloin.
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Scallops are baked into individual packages with Gouda cheese and served with a creamy lobster sauce. This is a very rich dish, a little goes a long way! Served as a side dish or an entree, this is my favorite recipe and always gets rave reviews.
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A sweet and spicy quinoa recipe that works well either as a main course or a side dish.