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A fantastically rich and deeply flavorful spread of pork and pork fat with a few seasonings makes a wonderful old-time appetizer or small bite to enjoy on buttered toast.
Ingredients: pork fat, pork, onions, salt, allspice, water
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Get Ancho Chile Honey Basted Quail Recipe from Food Network
Ingredients: ancho chile, quail, water, garlic, honey, salt
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Buttermilk and a smidge of baking soda work together here to create an impossibly fluffy potato side dish We like to finish ours with an extra pat of butter that melts into a golden pool while we set the table.
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Walnut candy, made with walnut halves coated with a homemade caramel candy sauce.
Ingredients: sour cream, salt, milk, sugar, walnut, vanilla
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Yeast buns that taste and look like soft pretzels! These buns are great for sandwiches or as a dinner roll. Try them as a hamburger bun for burgers topped with Swiss cheese and honey mustard!
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Make this sweet nutmeg-flavored yeast dough in your bread machine or stand mixer. Then fill rounds of dough with your favorite jam, let them rise, and then fry them. Serve these doughnuts plain, sugared, or frosted.
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This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese.
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Chicken pasta dish with homemade cheese sauce flecked with lavender is a flowery twist on traditional cheesy chicken pasta.
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Potatoes and onion grated, combined with eggs and pancake mix, and cooked just like breakfast pancakes. Excellent when served with warm sour cream.
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This is for those who prefer herbs rather than spice. Creamy and delicious - it is the perfect accompaniment to chicken, ham or crisp salad greens.
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This garlicky marinade is a great way to add pizzazz any of your favorite meats. This recipe does not include specific meat, just take your pick!
cooking.nytimes.com
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s The recipe is adapted from one in “The Little Foods of the Mediterranean,” by Clifford A