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A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming
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Mmm ... fudge.
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My daughter and I were experimenting during a family vacation, and she made Blue Moon Funnel cakes with a Blue Moon caramel sauce-both were delicious, but the...
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Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Carmel Big Apple Waffle with Salted Caramel Sauce Recipe from Food Network
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Leeks add a mild oniony flavor to these terrific mashed potatoes.
Ingredients: potatoes, leek white, salt, milk, butter
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Delicious as a topping for ice cream or eaten on their own.
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Get Blue Cheese Cole Slaw Recipe from Food Network
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Get Eggs Benedict with Apple Sausage and Mustard Hollandaise Recipe from Food Network
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A no-bake blueberry delight for the cheesecake lover!
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A recipe for juicy breakfast turkey burgers. You will need dark-meat turkey, onion, fresh sage, fennel seed, brown sugar, and onion powder for the patties.