Search Results (12,217 found)
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A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.
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This stuffing recipe is moist inside and crispy on top with a mix of chestnuts, bread, and apples.
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This recipe is by Joan Nathan and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Brussels sprouts with chestnuts and double-smoked bacon is a side dish that steals the show. Try it along side your favorite main dish any day.
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Chef John produces melt-in-your-mouth, tender results in his version of Lion's Head meatballs, the Chinese dish that's simmered in a savory broth with vegetables.
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Say "no!" to plain white rice and use this recipe to add flavor and color to converted rice with onion, garlic, bell pepper, and parsley.
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They'll bring you back to childhood.
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Antelope meat, potatoes, corn, and bell peppers simmer with elbow macaroni to make this tasty and easy main dish.
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Not many American's are familiar with antioxidant rich black currants. Black Currants are wildly popular in the United Kingdom and Europe, and were actually banned...
Ingredients: currants, water, sugar
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Jumbo breakfast cookies made with rolled oats, raisins, and cereal are perfect for grabbing on the way out the door.
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Give your slaw recipe a flavorful hint of Thailand by cooking broccoli slaw and chicken in peanut sauce and sesame oil.
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Your family will love these healthy date cookies with crunchy pecans--they contain no additional sugar and are sweetened only by dates and banana.