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Learn how to make naturally anti-viral elderberry jelly from wild elderberries, including foraging tips, and step-by-step instructions
Ingredients: lemon juice, pectin, sugar, butter
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This recipe is by Steven Raichlen and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Low in fat but high in protein, beans are one of Joe Bastianich's favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: "The bigger and creamier the beans, the better."
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Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers.
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This recipe uses chopped apple and apple juice to make delicious apple muffins from scratch.
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Hamburger stroganoff made with ground beef in a sour cream mushroom sauce, with onions, parsley, paprika, served over egg noodles.
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To summarize the sauce at best, most interpretations contain roasted, dried, or raw red piquillo pepper.
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Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.
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This homemade hot chocolate is made with coconut milk and cocoa with hints of vanilla and cinnamon; perfect to warm you up on a cold day.
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A pie shell is filled with a cooked mixture of sugar, cream of tarter and buttery round crackers. A sprinkling of butter and cinnamon completes the pie.
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This snappy slaw has a sweet and tangy dressing laced with mustard and celery seeds.