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This recipe is by David Latt and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Green chilies and English muffins give this breakfast strata a spicy and new twist on the traditional recipe. Assemble the night before and just bake in the morning for a perfect brunch!
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Thinly-pounded chicken breasts are coated with the right spice mix and deep-fried to make the best copycat Chick-fil-A sandwiches you can enjoy at home.
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Whole onions are stuffed with a chicken bouillon cube and a bit of butter, wrapped in foil and grilled to perfection. A sprinkle of cumin or garlic would add a nice touch.
Ingredients: onions, butter, chicken bouillon
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These bar cookies are made moist by using apple butter and feature a simple drizzled icing.
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Making this spread in a slow cooker takes just a moment of effort and makes it possible to enjoy the flavors of fall all winter long.
Ingredients: apples, sugar, cinnamon, cloves, salt
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This is a breakfast spread for purists. The natural sweetness in this spread comes from the apple juice and the concentrated flavor in the dried apples.
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This apple butter recipe was inspired by many others.
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This recipe for mochi is an easy Hawaiian local-style treat made with coconut and butter in a rice flour base. A great dessert for any tropical themed party.
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Apple juice and a variety of spices join pumpkin butter in this moist, flavorful holiday bread.
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These cookies are very moist...my husband's favorite.
Ingredients: butter, brown sugar, egg, flour, salt, pecan
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